No Fuss Vegetable Mac ‘n Cheese
Macaroni and cheese has previously had a bad rep! It can be quite calorific, and we wanted to change your view! Patrick and the gang feel that fresh ingredients and a little TLC goes a long way. We’ve transformed our ‘mac and cheese’ into a meal that’s not only healthy, but one that is cooked in just one pot. No stress and less mess - just go for it!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
½
Cherry Tomatoes
1
Chestnut Mushrooms
½
Green Beans
2
Mature Cheddar Cheese
(Contains Milk)
5.5
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
300
Milk
(Contains Milk)
5.5
Netherend Butter Salted
(Contains Milk)
10.5
Flour
(Contains Cereals containing gluten)
140
Macaroni
(Contains Cereals containing gluten May contain Soya)
½
Paprika.
1
English Mustard
(Contains Mustard)
2
Chives
2
Panko Breadcrumbs
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Peel and chop the onion and the garlic finely. Slice the tomatoes into halves. Roughly chop the portobello mushrooms into 1½cm cubes. Trim the ends off the beans and then chop them into quarters. Grate the cheddar cheese.
Pour the milk and 300ml of cold water into a large measuring jug.
Melt the butter in a large frying pan on medium heat. As soon as it bubbles, add the onion and garlic and gently fry for about 1-2 mins or until softened.
Add the flour into the pan and stir until everything is combined. Keep stirring for about 1 minute.
Pour in a quarter of the milk mixture and keep whisking until you get a nice smooth sauce. Add the rest of the milk mixture while whisking continuously (you dont want any lumps!). Bring to a simmer (not a boil). Add the pasta, cherry tomatoes, mushrooms and beans. Cook the mixture for 5-7 mins until the pasta is ‘al dente’. Stir occasionally.
Heat the grill to high. Once the pasta is ready, add the paprika and 1-2 tsp of the mustard to the pan (depending on how mustardy you like things), stir to combine.
Add the cheddar and half the hard Italian cheese to the pan and stir until melted. Turn off the heat. Chop the chives and stir them through together with ¼ tsp of salt and a grind of black pepper.
Top the mac ‘n cheese with the breadcrumbs, the remaining hard Italian cheese and a good grind of pepper. Place the pan under the grill (keep the handle outside the oven!) until the top is golden; about 2-3 mins should do it! Now dig in and go for it!
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