Protein Boost | Aged Cheddar Mac ’n’ Cheese with Pancetta
Baby Greens Salad with Balsamic Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
1070 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. Holla back, mac! Nothing beats from scratch mac ’n’ cheese for sheer coziness. To give it a gourmet edge, aged white cheddar contributes its unmistakable back-of-the-tongue tang (boosted by nutritional yeast). It melts into a velvety béchamel-style sauce that delivers forkful after forkful of indulgence—and finishing the dish under the broiler means some forkfuls will be delightfully golden-crusted. Whip up a vinaigrette with white balsamic to ensure the side salad cuts through the decadence.
We will send you:
- 85g Pancetta
- 200g Radishes
- 30ml White balsamic vinegar
- 170g Gemelli
- 90g Grated aged cheddar
- 200ml Milk
- 8g Nutritional yeast
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 22g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, onion)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
2 Medium pots
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Whisk
Medium baking dish
Medium pan
Total Fat
64 g
Saturated Fat
24 g
Sodium
1540 mg
Total Carb
87 g
Sugars
11 g
Protein
40 g
Fibre
7 g
Preparation
Boil the pasta
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a second medium pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the spices and ½ the nutritional yeast. Cook, whisking constantly, 2 to 3 min., until a paste forms. Add the milk and cook, whisking frequently, 30 sec. to 1 min., until thickened and no lumps remain.
Cook the pancetta
In a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Make the mac ’n’ cheese
To the pot of sauce, add ¼ of the reserved cooking water; stir well. Add the pasta, pancetta and cheese. Cook, stirring frequently, 1 to 2 min., until the cheese has melted; season with salt and a large pinch of pepper. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Transfer to a medium baking dish and bake, 10 to 12 min., until golden brown. Switch the oven to broil, 2 to 3 min., if extra colour is desired. Let rest for at least 2 min.
Make the salad
Meanwhile, thinly slice the radishes. In a large bowl, combine the vinegar (start with ½), remaining nutritional yeast and 3 tbsp oil (double for 4 portions). Add the baby greens, radishes and S&P; toss well.
Plate your dish
Divide the mac ’n’ cheese and salad between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
