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.
Vegetarian Truffle Mac & Cheese
Vegetarian Truffle Mac & 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 Juice
- Low Fat UHT Milk
- Macaroni Pasta
- Panko Breadcrumbs
- Pine Nuts
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
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!
Macaroni Pasta - 100g
Pine Nuts - 5g
Panko Breadcrumbs - 30ml
Leeks - 200g
Garlic Clove - 1
Green Beans - 80g
Cornflour - 20ml
Low Fat UHT Milk - 150ml
Grated Cheddar Cheese - 50g
Italian-style Hard Cheese - 15g
Truffle Oil - 5ml
Lemon Juice - 10ml
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!
Macaroni Pasta - 200g
Pine Nuts - 10g
Panko Breadcrumbs - 60ml
Leeks - 400g
Garlic Cloves - 2
Green Beans - 160g
Cornflour - 40ml
Low Fat UHT Milk - 300ml
Grated Cheddar Cheese - 100g
Italian-style Hard Cheese - 30g
Truffle Oil - 10ml
Lemon Juice - 20ml
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!
Macaroni Pasta - 300g
Pine Nuts - 15g
Panko Breadcrumbs - 90ml
Leeks - 600g
Garlic Cloves - 3
Green Beans - 240g
Cornflour - 60ml
Low Fat UHT Milk - 450ml
Grated Cheddar Cheese - 150g
Italian-style Hard Cheese - 45g
Truffle Oil - 15ml
Lemon Juice - 30ml
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!
Macaroni Pasta - 400g
Pine Nuts - 20g
Panko Breadcrumbs - 125ml
Leeks - 800g
Garlic Cloves - 4
Green Beans - 320g
Cornflour - 80ml
Low Fat UHT Milk - 600ml
Grated Cheddar Cheese - 200g
Italian-style Hard Cheese - 60g
Truffle Oil - 20ml
Lemon Juice - 40ml
Woolies Products in this dish
