eCook Meal
Speedy Mac n’ Cheese
with garlic breadcrumbs & balsamic salad
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.88
for 4 servings · R50.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Macaroni needs 500 gMacaroni 500 g 500 g at R22.99 · 100% of packR22.99
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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Balsamic Vinegar needs 30 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 12% of packR6.60
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Grated Cheddar Cheese needs 250 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 29% of packR50.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Balsamic Vinegar, Cheddar Cheese, Cream, Garlic, Grated Italian-style Hard Cheese, Macaroni, Milk, Panko Breadcrumb, Parsley, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Speedy Mac n’ Cheese?
Baby Marrow, Baby Tomato, Balsamic Vinegar, Cheddar Cheese, Cream, Garlic, Grated Italian-style Hard Cheese, Macaroni, Milk, Panko Breadcrumb, Parsley, Salad Leaves
How many calories does Speedy Mac n’ Cheese have?
1246 calories
How much fat content does Speedy Mac n’ Cheese have?
grams