Chef Sipho brings you a no hassle wonderfully creamy Mac ‘n Cheese with a crunchy garlic and herb crumb. Served with a flavourful side salad of green leaves, charred tomato & baby marrow in a balsamic dressing.
Speedy Mac n’ Cheese
Speedy Mac n’ Cheese
with garlic breadcrumbs & balsamic salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Balsamic Vinegar
- Fresh Cream
- Fresh Milk
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Cheddar Cheese
- Grated Italian-style Hard Cheese
- Macaroni
- Panko Breadcrumbs
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
MAKE THE 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 cream, cheddar cheese and ½ of the Italian-style cheese, then season to taste. Remove from the heat and set aside.
MAKE THE CRUMB
Place a pan over medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, stirring constantly. Mix through the breadcrumbs until coated completely in the melted butter and fry until lightly toasted and golden. Remove from the heat and toss through the chopped parsley, the remaining cheese, and seasoning to taste.
CHAR THE VEG
Place a pan (or grill pan if you have one) over a high heat. Lightly coat the baby marrow rounds in oil and seasoning. When hot, cook for 2-3 minutes per side until charred, shifting occasionally. Remove from the heat and set aside.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, charred baby marrow rounds, halved baby tomatoes and the balsamic vinegar. Season to taste and toss to coat.
SPEEDY FEAST
Dish up a hearty portion of the creamy mac n’ cheese. Top with the cheesy toasted breadcrumbs and serve the charred balsamic vegetable salad on the side. Tuck in.
Fresh Milk - 125ml
Macaroni - 125g
Fresh Cream - 65ml
Grated Cheddar Cheese - 65g
Grated Italian-style Hard Cheese - 30ml
Garlic Clove - 1
Panko Breadcrumbs - 65ml
Fresh Parsley - 3g
Baby Marrow - 100g
Salad Leaves - 20g
Baby Tomatoes - 80g
Balsamic Vinegar - 7,5ml
MAKE THE MAC
Place a pot over a medium heat, add the milk, 300ml of water, the Macaroni and a 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 cream, cheddar cheese and ½ of the Italian-style cheese, then season to taste. Remove from the heat and set aside.
MAKE THE CRUMB
Place a pan over medium-high heat with 60g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, stirring constantly. Mix through the breadcrumbs until coated completely in the melted butter and fry until lightly toasted and golden. Remove from the heat and toss through the chopped parsley, the remaining cheese, and seasoning to taste.
CHAR THE VEG
Place a pan (or grill pan if you have one) over a high heat. Lightly coat the baby marrow rounds in oil and seasoning. When hot, cook for 2-3 minutes per side until charred, shifting occasionally. Remove from the heat and set aside.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, charred baby marrow rounds, halved baby tomatoes and the balsamic vinegar. Season to taste and toss to coat.
SPEEDY FEAST
Dish up a hearty portion of the creamy mac n’ cheese. Top with the cheesy toasted breadcrumbs and serve the charred balsamic vegetable salad on the side. Tuck in.
Fresh Milk - 250ml
Macaroni - 250g
Fresh Cream - 125ml
Grated Cheddar Cheese - 125g
Grated Italian-style Hard Cheese - 65ml
Garlic Cloves - 2
Panko Breadcrumbs - 125ml
Fresh Parsley - 5g
Baby Marrow - 200g
Salad Leaves - 40g
Baby Tomatoes - 160g
Balsamic Vinegar - 15ml
MAKE THE MAC
Place a large pot over a medium heat, add the milk, 450ml of water, the Macaroni and a large 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 cream, cheddar cheese and ½ of the Italian-style cheese, then season to taste. Remove from the heat and set aside.
MAKE THE CRUMB
Place a pan over medium-high heat with 90g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, stirring constantly. Mix through the breadcrumbs until coated completely in the melted butter and fry until lightly toasted and golden. Remove from the heat and toss through the chopped parsley, the remaining cheese, and seasoning to taste.
CHAR THE VEG
Place a pan (or grill pan if you have one) over a high heat. Lightly coat the baby marrow rounds in oil and seasoning. When hot, cook for 2-3 minutes per side until charred, shifting occasionally. Remove from the heat and set aside.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, charred baby marrow rounds, halved baby tomatoes and the balsamic vinegar. Season to taste and toss to coat.
SPEEDY FEAST
Dish up a hearty portion of the creamy mac n’ cheese. Top with the cheesy toasted breadcrumbs and serve the charred balsamic vegetable salad on the side. Tuck in.
Fresh Milk - 375ml
Macaroni - 375g
Fresh Cream - 170ml
Grated Cheddar Cheese - 170g
Grated Italian-style Hard Cheese - 85ml
Garlic Cloves - 3
Panko Breadcrumbs - 170ml
Fresh Parsley - 8g
Baby Marrow - 300g
Salad Leaves - 60g
Baby Tomatoes - 240g
Balsamic Vinegar - 22,5ml
MAKE THE MAC
Place a large pot over a medium heat, add the milk, 550ml of water, the Macaroni and a large 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 cream, cheddar cheese and ½ of the Italian-style cheese, then season to taste. Remove from the heat and set aside.
MAKE THE CRUMB
Place a pan over medium-high heat with 120g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, stirring constantly. Mix through the breadcrumbs until coated completely in the melted butter and fry until lightly toasted and golden. Remove from the heat and toss through the chopped parsley, the remaining cheese, and seasoning to taste.
CHAR THE VEG
Place a pan (or grill pan if you have one) over a high heat. Lightly coat the baby marrow rounds in oil and seasoning. When hot, cook for 2-3 minutes per side until charred, shifting occasionally. Remove from the heat and set aside.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, charred baby marrow rounds, halved baby tomatoes and the balsamic vinegar. Season to taste and toss to coat.
SPEEDY FEAST
Dish up a hearty portion of the creamy mac n’ cheese. Top with the cheesy toasted breadcrumbs and serve the charred balsamic vegetable salad on the side. Tuck in.
Fresh Milk - 500ml
Macaroni - 500g
Fresh Cream - 250ml
Grated Cheddar Cheese - 250g
Grated Italian-style Hard Cheese - 125ml
Garlic Cloves - 4
Panko Breadcrumbs - 250ml
Fresh Parsley - 10g
Baby Marrow - 400g
Salad Leaves - 80g
Baby Tomatoes - 320g
Balsamic Vinegar - 30ml
Frequently Asked Questions
What is the preparation time for Speedy Mac n’ Cheese?
The preparation time for Speedy Mac n’ Cheese with garlic breadcrumbs & balsamic salad is between 15 and 30 minutes.
What is the total time required to make Speedy Mac n’ Cheese with garlic breadcrumbs & balsamic salad?
The total time required to make Speedy Mac n’ Cheese with garlic breadcrumbs & balsamic salad is between 30 and 45 minutes.
How many servings does Speedy Mac n’ Cheese provide?
4 servings
What are the main ingredients in Speedy Mac n’ Cheese?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Fresh Cream, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Grated Italian-style Hard Cheese, Macaroni, Panko Breadcrumbs, Salad Leaves
What is the nutritional information of Speedy Mac n’ Cheese?
Calories: 1246, Carbs: 128 grams, Fat: grams, Protein: 48.7 grams, Sugar: 20.5 grams, Salt: 614 grams
How do I prepare Speedy Mac n’ Cheese?
MAKE THE CRUMB: Place a pan over medium-high heat with 60g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, stirring constantly. Mix through the breadcrumbs until coated completely in the melted butter and fry until lightly toasted and golden. Remove from the heat and toss through the chopped parsley, the remaining cheese, and seasoning to taste. CHAR THE VEG: Place a pan (or grill pan if you have one) over a high heat. Lightly coat the baby marrow rounds in oil and seasoning. When hot, cook for 2-3 minutes per side until charred, shifting occasionally. Remove from the heat and set aside. TOSS THE SALAD: In a bowl, place the rinsed green leaves, charred baby marrow rounds, halved baby tomatoes and the balsamic vinegar. Season to taste and toss to coat. SPEEDY FEAST: Dish up a hearty portion of the creamy mac n’ cheese. Top with the cheesy toasted breadcrumbs and serve the charred balsamic vegetable salad on the side. Tuck in. MAKE THE MAC: Place a pot over a medium heat, add the milk, 300ml of water, the macaroni and a 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 cream, cheddar cheese and ½ of the Italian-style cheese, then season to taste. Remove from the heat and set aside.
What should be prepared from my kitchen to make Speedy Mac n’ Cheese?
Baby Marrow, Baby Tomatoes, Balsamic Vinegar, Fresh Cream, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Cheddar Cheese, Grated Italian-style Hard Cheese, Macaroni, Panko Breadcrumbs, Salad Leaves
How many calories does Speedy Mac n’ Cheese have?
1246 calories
How much fat content does Speedy Mac n’ Cheese have?
grams
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