Aged Cheddar Gem ’n’ Cheese
with White Balsamic-Dressed Salad
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
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.
We will send you:
- 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)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium baking dish
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 or 4 tbsp Butter
2 Medium pots
Total Fat
55 g
Saturated Fat
21 g
Sodium
940 mg
Total Carb
107 g
Sugars
13 g
Protein
33 g
Fibre
7 g
Preparation
Boil the pasta
- 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.
Make the sauce
- 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.
Make the mac ’n’ cheese
- 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.
Make the salad
- 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.
Plate your dish
- Divide the mac 'n' cheese and salad between your plates. Bon appétit!
