Double Pesto Mac & Cheese
with Gruyère & tomato-basil salad
Did you know that 'pesto' literally means 'mashed'? That's because it's traditionally prepared in a mortar. In this recipe, we add pesto for a new twist to the original Mac & Cheese.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
75 g
Cooking cream
(Contains Milk)
25 g
Pesto cheese cubes
(Contains Milk)
25 g
Grated Gruyère DOP
(Contains Milk)
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
1 piece
Tomato
5 g
Fresh basil
(May be present Celery)
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
½ tablespoon
Extra virgin olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan and boil the pasta for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside. Prepare the stock and preheat the oven to 220°C (see Tip).
Tip: you'll finish the mac and cheese with a layer of cheese and then bake it in the oven to melt it. However, if you'd prefer to skip this and save energy, you can just add all the Gruyère in the next step. This will also make it extra creamy!
Melt a knob of butter in a saucepan over medium-high heat. Add the flour and whisk to combine, then fry for 2 - 3 minutes or until fragrant. Gradually add the cream and the stock, whisking constantly to incorporate. Add the pesto cheese and half of the Gruyère, then mix well and allow to melt into a smooth sauce (see Tip).
Tip: if the sauce isn't thick enough, allow to reduce for several minutes.
Transfer the pasta to the cheese sauce (see Tip). Season to taste with salt and pepper. Finally, add the pesto and mix well to combine, then transfer to an oven dish. Top with the rest of the Gruyère.
Tip: if the sauce is too thick, add a splash of pasta water.
Bake on the top shelf of the oven for 5 - 7 minutes until the cheese is melted and golden-brown, or use the broiling function (see Tip).
Tip: if you're not using the oven, cover the mac and cheese with the lid and allow to stand while you make the salad.
Cut the tomato into wedges and finely chop the basil. In a bowl, combine the extra virgin olive oil with the balsamic vinegar and season to taste with salt and pepper. Add the tomato and basil and toss well to combine with the dressing.
Serve the mac and cheese on deep plates with the tomato salad alongside.
Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.