Aged Cheddar Mac ’n’ Cheese
Baby Greens Salad with Balsamic Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
Holla back, mac! Nothing beats from scratch mac ’n’ cheese for sheer comfort. To give it a gourmet edge, aged cheddar cheese contributes its unmistakable back-of-the-tongue tang (boosted by nutritional yeast). It melts into a satin-smooth béchamel-style sauce that delivers forkful after forkful of indulgence—and finishing the dish under the broiler means some forkfuls will be delightfully golden-crusted. Whip up a vinaigrette with white balsamic to ensure the side salad cuts through the decadence.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Radishes
- 30ml White balsamic vinegar
- 170g Gemelli
- 90g Grated aged cheddar
- 200ml Milk
- 8g Nutritional yeast
- 22g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, onion)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
2 Medium pots
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Whisk
Medium baking dish
Total Fat
33 g
Saturated Fat
19 g
Sodium
940 mg
Total Carb
87 g
Sugars
11 g
Protein
31 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 frequently, 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 frequently, 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!
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