On its own, mac ‘n cheese is already hard to resist. However, add truffle oil and an extra two cheeses, and you have yourself a dangerously delicious dinner! Add some fresh parsley for flair and sunflower seeds for crunch, and marvel at the magic of this mouthwatering dinner. You might want to keep the pot nearby for seconds and thirds, don’t say we didn’t warn you…
Truffle Mac & Three Cheese
Truffle Mac & Three Cheese
with balsamic reduction & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Almond Milk
- Balsamic Reduction
- Fresh Parsley
- Grated Cheddar Cheese
- Green Leaves
- Italian-style Hard Cheese
- Macaroni Pasta
- Mascarpone
- Panko Breadcrumbs
- Sunflower Seeds
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
MAKING MAC
Place a pot over a medium heat, add the milk, 150ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the mascarpone, the cheddar cheese, ½ the grated Italian-style hard cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
MAKE THE CRUMB
Return the pan to a medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry for 1-2 minutes until lightly toasted and golden. Remove from the heat and toss through ½ the chopped parsley, the remaining Italian-style hard cheese, and seasoning.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of oil, and seasoning.
MARVELOUS MAC ‘N CHEESE
Plate up the truffle mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining chopped parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Almond Milk - 125ml
Macaroni Pasta - 100g
Mascarpone - 45ml
Grated Cheddar Cheese - 65g
Italian-style Hard Cheese - 30g
Sunflower Seeds - 5g
Panko Breadcrumbs - 65ml
Fresh Parsley - 4g
Green Leaves - 20g
Truffle Oil - 10ml
Balsamic Reduction - 10ml
MAKING MAC
Place a pot over a medium heat, add the milk, 300ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the mascarpone, the cheddar cheese, ½ the grated Italian-style hard cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
MAKE THE CRUMB
Return the pan to a medium-high heat with 60g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry for 1-2 minutes until lightly toasted and golden. Remove from the heat and toss through ½ the chopped parsley, the remaining Italian-style hard cheese, and seasoning.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of oil, and seasoning.
MARVELOUS MAC ‘N CHEESE
Plate up the truffle mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining chopped parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Almond Milk - 250ml
Macaroni Pasta - 200g
Mascarpone - 85ml
Grated Cheddar Cheese - 125g
Italian-style Hard Cheese - 60g
Sunflower Seeds - 10g
Panko Breadcrumbs - 125ml
Fresh Parsley - 8g
Green Leaves - 40g
Truffle Oil - 20ml
Balsamic Reduction - 20ml
MAKING MAC
Place a pot over a medium heat, add the milk, 450ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the mascarpone, the cheddar cheese, ½ the grated Italian-style hard cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
MAKE THE CRUMB
Return the pan to a medium-high heat with 90g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry for 2-3 minutes until lightly toasted and golden. Remove from the heat and toss through ½ the chopped parsley, the remaining Italian-style hard cheese, and seasoning.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of oil, and seasoning.
MARVELOUS MAC ‘N CHEESE
Plate up the truffle mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining chopped parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Almond Milk - 375ml
Macaroni Pasta - 300g
Mascarpone - 125ml
Grated Cheddar Cheese - 170g
Italian-style Hard Cheese - 80g
Sunflower Seeds - 15g
Panko Breadcrumbs - 170ml
Fresh Parsley - 12g
Green Leaves - 60g
Truffle Oil - 30ml
Balsamic Reduction - 30ml
MAKING MAC
Place a pot over a medium heat, add the milk, 550ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the mascarpone, the cheddar cheese, ½ the grated Italian-style hard cheese, and seasoning. Loosen with warm water or milk if it’s too thick. Remove from the heat.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
MAKE THE CRUMB
Return the pan to a medium-high heat with 120g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry for 2-3 minutes until lightly toasted and golden. Remove from the heat and toss through ½ the chopped parsley, the remaining Italian-style hard cheese, and seasoning.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of oil, and seasoning.
MARVELOUS MAC ‘N CHEESE
Plate up the truffle mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining chopped parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Almond Milk - 500ml
Macaroni Pasta - 400g
Mascarpone - 170ml
Grated Cheddar Cheese - 250g
Italian-style Hard Cheese - 120g
Sunflower Seeds - 20g
Panko Breadcrumbs - 250ml
Fresh Parsley - 15g
Green Leaves - 80g
Truffle Oil - 40ml
Balsamic Reduction - 40ml
Woolies Products in this dish
