eCook Meal
Vegetarian Truffle Mac & Cheese
with golden breadcrumbs, green beans & pine nuts
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 cheddar 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.
Serving guide
Choose your portion size.
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 set aside.
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 BEANS
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 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 drizzle 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 set aside.
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 BEANS
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 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 drizzle 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 set aside.
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 BEANS
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 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 drizzle 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 set aside.
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 drizzle over the lemon juice (to taste). Good job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R228.91
for 4 servings · R57.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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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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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
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Leeks needs 800 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 1.33× packR57.32
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Truffle Oil
- Low Fat UHT Milk
- Macaroni Pasta
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Truffle Mac & Cheese?
The preparation time for Vegetarian Truffle Mac & Cheese with golden breadcrumbs, green beans & pine nuts is between 30 and 45 minutes.
What is the total time required to make Vegetarian Truffle Mac & Cheese with golden breadcrumbs, green beans & pine nuts?
The total time required to make Vegetarian Truffle Mac & Cheese with golden breadcrumbs, green beans & pine nuts is between 35 and 50 minutes.
How many servings does Vegetarian Truffle Mac & Cheese provide?
4 servings
What are the main ingredients in Vegetarian Truffle Mac & Cheese?
Cheddar Cheese, Cornflour, Garlic, Grated Italian-style Hard Cheese, Green Beans, Leek, Lemon Juice, Low Fat UHT Milk, Macaroni Pasta, Panko Breadcrumb, Pine Nuts, Truffle Oil
What is the nutritional information of Vegetarian Truffle Mac & Cheese?
Calories: 721, Carbs: 137 grams, Fat: grams, Protein: 41.5 grams, Sugar: 20.2 grams, Salt: 460 grams
How do I prepare Vegetarian Truffle Mac & Cheese?
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. 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 BEANS: 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. 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 set aside. TIME TO EAT: Plate up the creamy mac ‘n cheese and sprinkle over the 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 drizzle over the lemon juice (to taste). Good job, Chef!
What should be prepared from my kitchen to make Vegetarian Truffle Mac & Cheese?
Cheddar Cheese, Cornflour, Garlic, Grated Italian-style Hard Cheese, Green Beans, Leek, Lemon Juice, Low Fat UHT Milk, Macaroni Pasta, Panko Breadcrumb, Pine Nuts, Truffle Oil
How many calories does Vegetarian Truffle Mac & Cheese have?
721 calories
How much fat content does Vegetarian Truffle Mac & Cheese have?
grams