On its own, mac ‘n cheese is already hard to resist. However, add truffle oil and two extra kinds of cheese, and you have yourself a dangerously delicious dinner! Add 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 & Cheese
Vegetarian Truffle Mac & Cheese
with balsamic reduction, mushrooms & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Reduction
- Button Mushrooms
- Cheddar Cheese
- Cream Cheese
- Fresh Cream
- Fresh Parsley
- Green Leaves
- Italian-style Hard Cheese
- 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 a boil for the macaroni. Cook the macaroni until al dente, 8-10 minutes. Drain, reserving a cup of pasta water. Return the pasta to the pot and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
MAKE THE CRUMB
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 heat and toss through ½ the chopped parsley, ½ the grated Italian-style hard cheese, and seasoning.
CHEESY STEP
When the pasta is done, add the cream cheese, the grated cheddar cheese, the remaining Italian-style hard cheese, the cream, the fried mushrooms, and seasoning to the pot of cooked pasta. Loosen with the reserved pasta water until the desired consistency.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of olive 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 - 100g
Sunflower Seeds - 5g
Button Mushrooms - 125g
Panko Breadcrumbs - 60ml
Fresh Parsley - 4g
Italian-style Hard Cheese - 30g
Cream Cheese - 45ml
Cheddar Cheese - 40g
Fresh Cream - 50ml
Green Leaves - 20g
Truffle Oil - 5ml
Balsamic Reduction - 10ml
MAKING MAC
Bring a pot of salted water to a boil for the macaroni. Cook the macaroni until al dente, 8-10 minutes. Drain, reserving a cup of pasta water. Return the pasta to the pot and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
MAKE THE CRUMB
Return the pan to medium-high heat with 60g 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 heat and toss through ½ the chopped parsley, ½ the Italian-style hard cheese, and seasoning.
CHEESY STEP
When the pasta is done, add the cream cheese, the grated cheddar cheese, the remaining Italian-style hard cheese, the cream, the fried mushrooms, and seasoning to the pot of cooked pasta. Loosen with the reserved pasta water until the desired consistency.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of olive 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 - 200g
Sunflower Seeds - 10g
Button Mushrooms - 250g
Panko Breadcrumbs - 125ml
Fresh Parsley - 8g
Italian-style Hard Cheese - 60g
Cream Cheese - 85ml
Cheddar Cheese - 80g
Fresh Cream - 100ml
Green Leaves - 40g
Truffle Oil - 10ml
Balsamic Reduction - 20ml
MAKING MAC
Bring a pot of salted water to a boil for the macaroni. Cook the macaroni until al dente, 8-10 minutes. Drain, reserving a cup of pasta water. Return the pasta to the pot and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
MAKE THE CRUMB
Return the pan to medium-high heat with 90g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 2-3 minutes. Remove from the heat and toss through ½ the chopped parsley, ½ the Italian-style hard cheese, and seasoning.
CHEESY STEP
When the pasta is done, add the cream cheese, the grated cheddar cheese, the remaining Italian-style hard cheese, the cream, the fried mushrooms, and seasoning to the pot of cooked pasta. Loosen with the reserved pasta water until the desired consistency.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of olive 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 - 300g
Sunflower Seeds - 15g
Button Mushrooms - 375g
Panko Breadcrumbs - 170ml
Fresh Parsley - 12g
Italian-style Hard Cheese - 90g
Cream Cheese - 125ml
Cheddar Cheese - 120g
Fresh Cream - 150ml
Green Leaves - 60g
Truffle Oil - 15ml
Balsamic Reduction - 30ml
MAKING MAC
Bring a pot of salted water to a boil for the macaroni. Cook the macaroni until al dente, 8-10 minutes. Drain, reserving a cup of pasta water. Return the pasta to the pot and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
MAKE THE CRUMB
Return the pan to medium-high heat with 120g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 2-3 minutes. Remove from the heat and toss through ½ the chopped parsley, ½ the Italian-style hard cheese, and seasoning.
CHEESY STEP
When the pasta is done, add the cream cheese, the grated cheddar cheese, the remaining Italian-style hard cheese, the cream, the fried mushrooms, and seasoning to the pot of cooked pasta. Loosen with the reserved pasta water until the desired consistency.
TOSS THE SALAD
In a bowl, combine the toasted sunflower seeds, the rinsed green leaves, a drizzle of olive 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
Sunflower Seeds - 20g
Button Mushrooms - 500g
Panko Breadcrumbs - 250ml
Fresh Parsley - 15g
Italian-style Hard Cheese - 120g
Cream Cheese - 170ml
Cheddar Cheese - 160g
Fresh Cream - 200ml
Green Leaves - 80g
Truffle Oil - 20ml
Balsamic Reduction - 40ml
Woolies Products in this dish
