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Vegetable mac n double cheese - Extra large standard

Vegetable Mac ’n’ Double Cheese

with Sun-Dried Tomatoes & Bocconcini

850 cals

25 mins

Description

Make it a next-level mac ’n’ cheese by loading in the veggies and doubling down on the dairy. Boil the pasta squiggles directly in the sauce so they retain some bite, and work in a medley of colourful veggies like green zucchini and cubes of butternut squash, plus sun-dried tomatoes. Aged white cheddar aces the ultra-creamy sauce, while quarters of bouncy bocconcini go on top, placing them in the right spot to melt down in a last-minute broil.

Contains:

Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 200g Diced butternut squash

  • 1 Zucchini (green, yellow or heirloom)

  • 15g Sliced sun-dried tomatoes

  • 225g Cavatappi pasta

  • 30ml Vegetable demi-glace

  • 90ml Heavy cream

  • 60g Grated aged cheddar

  • 50g Mini bocconcini

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

34g

Saturated Fat

20g

Sodium

980mg

Total carbs

108g

Sugar

12g

Protein

32g

Fibres

7g

Recipe Instructions

Vegetable Mac ’n’ Double Cheese - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to broil. Grate the zucchini. Quarter the bocconcini.
Vegetable Mac ’n’ Double Cheese - Step #2 Start the mac ’n’ cheese
Step 2: Start the mac ’n’ cheese
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the squash and zucchini. Cook, partially covered, stirring occasionally, 4 to 6 min., until tender.
Vegetable Mac ’n’ Double Cheese - Step #3 Continue the mac ’n’ cheese
Step 3: Continue the mac ’n’ cheese
To the pan of squash and zucchini, add the pasta, demi-glace, tomatoes, 2 cups water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, covered, 7 to 9 min., until the pasta is almost al dente and most of the liquid has been absorbed. Add the cream and cook, stirring occasionally, 2 to 3 min., until the pasta is al dente.
Vegetable Mac ’n’ Double Cheese - Step #4 Finish the mac ’n’ cheese & serve
Step 4: Finish the mac ’n’ cheese & serve
Off the heat, to the pan of pasta, add the cheddar; stir well. If the sauce seems dry, gradually add water until you achieve your desired consistency. Top with the bocconcini. Transfer to the oven and broil, 2 to 3 min., until the bocconcini has melted. Divide the mac ’n’ cheese between your bowls. Bon appétit!