Ultimate Truffle Mushroom Mac and Cheese
with Cheesy Garlic Bread and Balsamic Salad
Looking for a taste of everyday luxury? This Ultimate Truffle Mushroom Mac and Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
3
Garlic Clove
120
Mature Cheddar Cheese
(Contains Milk)
1
Ciabatta
(Contains Cereals containing gluten)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
120
Sliced Mushrooms
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
1
Truffle Zest
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2
Olive Oil for the Crumb
20
Butter
1.5
Plain Flour
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Halve the ciabatta.
In a small bowl, combine the breadcrumbs, half the hard Italian style cheese and the olive oil for the crumb (see pantry for amount). Set the cheesy crumb aside.
Lay the ciabatta on a baking tray, cut-side up. Spread over half the garlic and sprinkle over the remaining hard Italian cheese. Season with salt and pepper, then set aside.
When your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is hot, add the mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.
Add the remaining garlic to the mushrooms and cook for 1 min, the lower the heat to medium.
Melt in the butter, then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and vegetable stock paste. Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.
Meanwhile, preheat your grill to high.
Once the sauce has thickened, remove from the heat and stir through the Cheddar and cooked macaroni.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Transfer the pasta to an ovenproof dish and top with the cheesy crumb.
Place the mac and cheese on the baking tray with the garlic bread and grill until both are golden, 3-5 mins.
When everything's ready, cut the garlic bread diagonally into triangles.
Share your ultimate mushroom mac and cheese between your bowls, then sprinkle over the truffle zest.
Serve the cheesy garlic bread and salad alongside. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
