What are the main ingredients in Creamy Vegetarian Truffle Mac ‘n Cheese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Creamy Vegetarian Truffle Mac ‘n Cheese?

Calories: 768, Carbs: 147 grams, Fat: grams, Protein: 43.2 grams, Sugar: 23.5 grams, Salt: 470 grams

How do I prepare Creamy Vegetarian Truffle Mac ‘n Cheese?

TIME TO EAT: Plate up the creamy mac ‘n cheese and sprinkle over the zesty breadcrumbs. Side with the charred green beans and top with the cheese ribbons. Drizzle over the truffle oil, scatter over the toasted pine nuts, and squeeze over the lemon juice (to taste). Good job, Chef! CHEESE SAUCE: Place a pot over medium heat with 40g of butter. Once melted, vigorously whisk in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 200ml of the reserved pasta water. Simmer until slightly thickening. Add the grated cheese and stir until melted. Mix in the cooked pasta and the caramelised leeks. Remove from the heat, loosen with a splash of water if it’s too thick, and season. GREEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. LEEKS: Roughly slice the rinsed leeks. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced leeks until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated garlic. Remove from the pan, season, and cover. TOAST: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest (to taste). PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Creamy Vegetarian Truffle Mac ‘n Cheese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Creamy Vegetarian Truffle Mac ‘n Cheese

Think mac ‘n cheese can’t be luxurious? That’s because you’ve never tasted this indulgent number. Turn the ordinary into extraordinary with a homemade Emmental cheese sauce coating al dente pasta. Add a sprinkle of toasted panko breadcrumbs & pine nuts. A dash of truffle oil. Finish with a side of charred green beans topped with cheese ribbons.

Creamy Vegetarian Truffle Mac ‘n Cheese

with golden breadcrumbs, green beans & pine nuts

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cornflour
Garlic Clove
Garlic Cloves
Grated Cheddar Cheese
Green Beans
Italian-style Hard Cheese
Leeks
Lemon
Lemons
Low Fat UHT Milk
Macaroni Pasta
Panko Breadcrumbs
Pine Nuts
Truffle Oil

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Photo of Creamy Vegetarian Truffle Mac ‘n Cheese

Serves 1

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 10g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest (to taste).
LEEKS
Roughly slice the rinsed leeks. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced leeks until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated garlic. Remove from the pan, season, and cover.
GREEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
CHEESE SAUCE
Place a pot over medium heat with 20g of butter. Once melted, vigorously whisk in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 100ml of the reserved pasta water. Simmer until slightly thickening. Add the grated cheese and stir until melted. Mix in the cooked pasta and the caramelised leeks. Remove from the heat, loosen with a splash of water if it’s too thick, and season.
TIME TO EAT
Plate up the creamy mac ‘n cheese and sprinkle over the zesty breadcrumbs. Side with the charred green beans and top with the cheese ribbons. Drizzle over the truffle oil, scatter over the toasted pine nuts, and squeeze over the lemon juice (to taste). Good job, Chef!

Macaroni Pasta - 100g
Pine Nuts - 5g
Panko Breadcrumbs - 30ml
Lemon - 1
Leeks - 200g
Garlic Clove - 1
Green Beans - 80g
Cornflour - 20ml
Low Fat UHT Milk - 150ml
Grated Cheddar Cheese - 50g
Italian-style Hard Cheese - 15g
Truffle Oil - 5ml

Download the Recipe

Serves 2

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest (to taste).
LEEKS
Roughly slice the rinsed leeks. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced leeks until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated garlic. Remove from the pan, season, and cover.
GREEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
CHEESE SAUCE
Place a pot over medium heat with 40g of butter. Once melted, vigorously whisk in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk and 200ml of the reserved pasta water. Simmer until slightly thickening. Add the grated cheese and stir until melted. Mix in the cooked pasta and the caramelised leeks. Remove from the heat, loosen with a splash of water if it’s too thick, and season.
TIME TO EAT
Plate up the creamy mac ‘n cheese and sprinkle over the zesty breadcrumbs. Side with the charred green beans and top with the cheese ribbons. Drizzle over the truffle oil, scatter over the toasted pine nuts, and squeeze over the lemon juice (to taste). Good job, Chef!

Macaroni Pasta - 200g
Pine Nuts - 10g
Panko Breadcrumbs - 60ml
Lemon - 1
Leeks - 400g
Garlic Cloves - 2
Green Beans - 160g
Cornflour - 40ml
Low Fat UHT Milk - 300ml
Grated Cheddar Cheese - 100g
Italian-style Hard Cheese - 30g
Truffle Oil - 10ml

Download the Recipe

Serves 3

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest (to taste).
LEEKS
Roughly slice the rinsed leeks. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced leeks until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated garlic. Remove from the pan, season, and cover.
GREEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
CHEESE SAUCE
Place a pot over medium heat with 60g of butter. Once melted, vigorously whisk in the cornflour to form a roux. Cook out the flour, 2-3 minutes (stirring constantly). Slowly whisk in the milk and 300ml of the reserved pasta water. Simmer until slightly thickening. Add the grated cheese and stir until melted. Mix in the cooked pasta and the caramelised leeks. Remove from the heat, loosen with a splash of water if it’s too thick, and season.
TIME TO EAT
Plate up the creamy mac ‘n cheese and sprinkle over the zesty breadcrumbs. Side with the charred green beans and top with the cheese ribbons. Drizzle over the truffle oil, scatter over the toasted pine nuts, and squeeze over the lemon juice (to taste). Good job, Chef!

Macaroni Pasta - 300g
Pine Nuts - 15g
Panko Breadcrumbs - 90ml
Lemons - 2
Leeks - 600g
Garlic Cloves - 3
Green Beans - 240g
Cornflour - 60ml
Low Fat UHT Milk - 450ml
Grated Cheddar Cheese - 150g
Italian-style Hard Cheese - 45g
Truffle Oil - 15ml

Download the Recipe

Serves 4

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through the lemon zest (to taste).
LEEKS
Roughly slice the rinsed leeks. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced leeks until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, add the grated garlic. Remove from the pan, season, and cover.
GREEN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
CHEESE SAUCE
Place a pot over medium heat with 80g of butter. Once melted, vigorously whisk in the cornflour to form a roux. Cook out the flour, 2-3 minutes (stirring constantly). Slowly whisk in the milk and 400ml of the reserved pasta water. Simmer until slightly thickening. Add the grated cheese and stir until melted. Mix in the cooked pasta and the caramelised leeks. Remove from the heat, loosen with a splash of water if it’s too thick, and season.
TIME TO EAT
Plate up the creamy mac ‘n cheese and sprinkle over the zesty breadcrumbs. Side with the charred green beans and top with the cheese ribbons. Drizzle over the truffle oil, scatter over the toasted pine nuts, and squeeze over the lemon juice (to taste). Good job, Chef!