Aged Cheddar Gem ’n’ Cheese
with White Balsamic-Dressed Salad
1040 cals
30 mins
Description
Nothing beats from scratch mac ’n’ cheese. For a gourmet edge, aged cheddar contributes its unmistakable back-of-the-tongue tang (boosted by nutritional yeast). It melts into a velvety béchamel-style sauce for forkful after forkful of indulgence. A salad dressed in white balsamic cuts through the decadence.
Contains:
Milk • Mustard • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
200g Radishes
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
225g Gemelli
30ml White balsamic vinegar
8g Nutritional yeast
90g Grated aged cheddar
200ml Milk
22g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, garlic, onion)
Nutrition
Total fat | 55g |
Saturated Fat | 21g |
Sodium | 940mg |
Total carbs | 107g |
Sugar | 13g |
Protein | 33g |
Fibres | 7g |
Recipe Instructions
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Ground beef: In a pan, heat a drizzle of oil on medium. Cook, 4 to 6 min. Transfer to the pot in step 3.
- Meanwhile, in a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the spices and ½ the nutritional yeast. Cook, whisking constantly, 2 to 3 min., until a paste forms.
- Add the milk and cook, whisking often, 30 sec. to 1 min., until thickened and no lumps remain.
- To the pot of sauce, add ¼ of the reserved cooking water; stir well.
- Add the pasta and cheese. Cook, stirring often, 1 to 2 min., until the cheese has melted; season with salt and a large pinch of pepper.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Transfer to a medium baking dish and bake, 10 to 12 min., until golden brown.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired. Let rest for at least 2 min.
- Meanwhile, thinly slice the radishes.
- In a large bowl, combine the vinegar (start with ½), remaining nutritional yeast and 3 tbsp oil (double for 4 portions).
- Add the baby greens, radishes and S&P; toss well.
- Divide the mac 'n' cheese and salad between your plates. Bon appétit!