Vegetable Mac ’n’ Double Cheese
with Sun-Dried Tomatoes & Bocconcini
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Make it a next-level mac ’n’ cheese by loading in the veggies and doubling down on the dairy. Boil the pasta squiggles directly in the sauce so they retain some bite, and work in a medley of colourful veggies like green zucchini and cubes of butternut squash, plus sun-dried tomatoes. Aged white cheddar aces the ultra-creamy sauce, while quarters of bouncy bocconcini go on top, placing them in the right spot to melt down in a last-minute broil.
We will send you:
- 200g Diced butternut squash
- 1 Zucchini (green, yellow or heirloom)
- 15g Sliced sun-dried tomatoes
- 225g Cavatappi pasta
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 60g Grated aged cheddar
- 50g Mini bocconcini
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Grater
Total Fat
34 g
Saturated Fat
20 g
Sodium
980 mg
Total Carb
108 g
Sugars
12 g
Protein
32 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to broil. Grate the zucchini. Quarter the bocconcini.
Start the mac ’n’ cheese
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the squash and zucchini. Cook, partially covered, stirring occasionally, 4 to 6 min., until tender.
Continue the mac ’n’ cheese
To the pan of squash and zucchini, add the pasta, demi-glace, tomatoes, 2 cups water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, covered, 7 to 9 min., until the pasta is almost al dente and most of the liquid has been absorbed. Add the cream and cook, stirring occasionally, 2 to 3 min., until the pasta is al dente.
Finish the mac ’n’ cheese & serve
Off the heat, to the pan of pasta, add the cheddar; stir well. If the sauce seems dry, gradually add water until you achieve your desired consistency. Top with the bocconcini. Transfer to the oven and broil, 2 to 3 min., until the bocconcini has melted. Divide the mac ’n’ cheese between your bowls. Bon appétit!
