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…
Vegetarian Truffle Mac & Three Cheese
Vegetarian Truffle Mac & Three Cheese
with balsamic reduction & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Reduction
- Cream Cheese
- Fresh Cream
- Fresh Parsley
- Grated Cheddar Cheese
- Grated Italian-style Hard Cheese
- Green Leaves
- Macaroni
- Macaroni Pasta
- Panko Breadcrumbs
- Sunflower Seeds
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
MAKING MAC
Bring a pot of salted water to the boil for the pasta. Once boiling, cook the Macaroni for 8-10 minutes until al dente. Drain, reserving a cup of pasta water. Return the pasta to the pot and add the cream cheese, the cheddar cheese, ½ the grated Italian-style hard cheese, the cream, and seasoning. Mix until combined. Loosen with the reserved pasta water until the desired consistency. Season.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
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 mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Macaroni - 100g
Cream Cheese - 45ml
Grated Cheddar Cheese - 40g
Grated Italian-style Hard Cheese - 30ml
Fresh Cream - 50ml
Sunflower Seeds - 5g
Panko Breadcrumbs - 65ml
Fresh Parsley - 4g
Green Leaves - 20g
Truffle Oil - 10ml
Balsamic Reduction - 10ml
MAKING MAC
Bring a pot of salted water to the boil for the pasta. Once boiling, cook the Macaroni for 8-10 minutes until al dente. Drain, reserving a cup of pasta water. Return the pasta to the pot and add the cream cheese, the cheddar cheese, ½ the grated Italian-style hard cheese, the cream, and seasoning. Mix until combined. Loosen with the reserved pasta water until the desired consistency. Season.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
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 mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Macaroni - 200g
Cream Cheese - 85ml
Grated Cheddar Cheese - 80g
Grated Italian-style Hard Cheese - 60ml
Fresh Cream - 100ml
Sunflower Seeds - 10g
Panko Breadcrumbs - 125ml
Fresh Parsley - 8g
Green Leaves - 40g
Truffle Oil - 20ml
Balsamic Reduction - 20ml
MAKING MAC
Bring a pot of salted water to the boil for the pasta. Once boiling, cook the Macaroni for 8-10 minutes until al dente. Drain, reserving 2 cups of pasta water. Return the pasta to the pot and add the cream cheese, the cheddar cheese, ½ the grated Italian-style hard cheese, the cream, and seasoning. Mix until combined. Loosen with the reserved pasta water until the desired consistency. Season.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
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 mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Macaroni - 300g
Cream Cheese - 125ml
Grated Cheddar Cheese - 120g
Grated Italian-style Hard Cheese - 90ml
Fresh Cream - 150ml
Sunflower Seeds - 15g
Panko Breadcrumbs - 170ml
Fresh Parsley - 12g
Green Leaves - 60g
Truffle Oil - 30ml
Balsamic Reduction - 30ml
MAKING MAC
Bring a pot of salted water to the boil for the pasta. Once boiling, cook the Macaroni for 8-10 minutes until al dente. Drain, reserving 2 cups of pasta water. Return the pasta to the pot and add the cream cheese, the cheddar cheese, ½ the grated Italian-style hard cheese, the cream, and seasoning. Mix until combined. Loosen with the reserved pasta water until the desired consistency. Season.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside.
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 mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef!
Macaroni Pasta - 400g
Cream Cheese - 170ml
Grated Cheddar Cheese - 160g
Grated Italian-style Hard Cheese - 120ml
Fresh Cream - 200ml
Sunflower Seeds - 20g
Panko Breadcrumbs - 250ml
Fresh Parsley - 15g
Green Leaves - 80g
Truffle Oil - 40ml
Balsamic Reduction - 40ml
Frequently Asked Questions
What is the preparation time for Vegetarian Truffle Mac & Three Cheese?
The preparation time for Vegetarian Truffle Mac & Three Cheese with balsamic reduction & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Vegetarian Truffle Mac & Three Cheese with balsamic reduction & fresh parsley?
The total time required to make Vegetarian Truffle Mac & Three Cheese with balsamic reduction & fresh parsley is between 30 and 45 minutes.
How many servings does Vegetarian Truffle Mac & Three Cheese provide?
4 servings
What are the main ingredients in Vegetarian Truffle Mac & Three Cheese?
Balsamic Reduction, Cream Cheese, Fresh Cream, Fresh Parsley, Grated Cheddar Cheese, Grated Italian-style Hard Cheese, Green Leaves, Macaroni, Macaroni Pasta, Panko Breadcrumbs, Sunflower Seeds, Truffle Oil
What is the nutritional information of Vegetarian Truffle Mac & Three Cheese?
Calories: 1174, Carbs: 116 grams, Fat: grams, Protein: 39.2 grams, Sugar: 17.2 grams, Salt: 524 grams
How do I prepare Vegetarian Truffle Mac & Three Cheese?
MARVELOUS MAC ‘N CHEESE: Plate up the mac ‘n cheese. Drizzle over the truffle oil (to taste). Sprinkle over the toasted breadcrumbs and the remaining parsley. Side with the sunflower seed salad drizzled with the balsamic reduction. Wow, Chef! 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. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside. MAKING MAC: Bring a pot of salted water to the boil for the pasta. Once boiling, cook the macaroni for 8-10 minutes until al dente. Drain, reserving a cup of pasta water. Return the pasta to the pot and add the cream cheese, the cheddar cheese, ½ the grated Italian-style hard cheese, the cream, and seasoning. Mix until combined. Loosen with the reserved pasta water until the desired consistency. Season. TOSS THE SALAD: In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of oil, and seasoning.
What should be prepared from my kitchen to make Vegetarian Truffle Mac & Three Cheese?
Balsamic Reduction, Cream Cheese, Fresh Cream, Fresh Parsley, Grated Cheddar Cheese, Grated Italian-style Hard Cheese, Green Leaves, Macaroni, Macaroni Pasta, Panko Breadcrumbs, Sunflower Seeds, Truffle Oil
How many calories does Vegetarian Truffle Mac & Three Cheese have?
1174 calories
How much fat content does Vegetarian Truffle Mac & Three Cheese have?
grams
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