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The Big Cheesy

The Big Cheesy

Cheesy Plant-Based Burger, Mac & Cheese, Burger Sauce and Balsamic Dressed Salad

The Big Cheesy is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Sulphites
Soya
Celery
Egg
Mustard

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Macaroni

(Contains Cereals containing gluten May contain Soya)

90 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

1 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

45 grams

Burger Sauce

(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Reserved Pasta Water

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

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Nutritional information

Energy (kcal)1291 kcal
Energy (kJ)5401 kJ
Fat78.6 g
of which saturates80.6 g
Carbohydrate99.7 g
of which sugars12.4 g
Dietary Fiber37.5 g
Protein43.5 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Garlic Press
Grater
Medium Bowl
Baking Tray
Colander
Medium Saucepan
Lid

Instructions

Cook the Macaroni
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle, then pour the boiled water into a saucepan with 1/4 tsp salt on high heat. 

Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Get Prepped
2

Meanwhile, grate the cheese. Halve the burger buns. 

Peel and grate the garlic (or use a garlic press).

In a medium bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Bake your Burgers
3

Halfway through the pasta's cooking time, place the plant-based burgers on a lightly oiled large baking tray. Bake on the middle shelf until browned, 6-7 mins.

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount).

Drain the pasta in a colander and drizzle with oil to keep it from sticking.

Easy Cheesy
4

Meanwhile, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Add the cooked macaroni, veg stock paste and reserved pasta water. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir the creme fraiche and half the Cheddar into the macaroni until smooth and melted. Taste and season with salt and pepper if needed, then cover with a lid to keep warm.

Finishing Touches
5

Once the burgers are cooked, carefully place the remaining cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the buns into the oven to warm through, 2-3 mins.

Assemble and Serve
6

When everything's ready, spread the mayonnaise (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the burgers and some baby leaves, then sandwich shut.

Toss the remaining baby leaves in the bowl of dressing.

Serve the your craft burgers with the mac & cheese and salad on the side.

Enjoy!