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
Creamy Vegetarian Truffle Mac ‘n Cheese
with golden breadcrumbs, green beans & pine nuts
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Creamy Vegetarian Truffle Mac ‘n Cheese?
The preparation time for Creamy Vegetarian Truffle Mac ‘n Cheese with golden breadcrumbs, green beans & pine nuts is between 30 and 45 minutes.
What is the total time required to make Creamy Vegetarian Truffle Mac ‘n Cheese with golden breadcrumbs, green beans & pine nuts?
The total time required to make Creamy Vegetarian Truffle Mac ‘n Cheese with golden breadcrumbs, green beans & pine nuts is between 35 and 50 minutes.
How many servings does Creamy Vegetarian Truffle Mac ‘n Cheese provide?
4 servings
What are the main ingredients in Creamy Vegetarian Truffle Mac ‘n Cheese?
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
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?
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
How many calories does Creamy Vegetarian Truffle Mac ‘n Cheese have?
768 calories
How much fat content does Creamy Vegetarian Truffle Mac ‘n Cheese have?
grams
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