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Macaroni Cheese

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HERE'S HOW WE MAKE IT

We start with a basic bechamel sauce, flavoured with a little garlic, mustard, thyme and bay leaves, and add grated pecorino, cheddar and Parmesan. We then cook macaroni till al dente, stir the cheese sauce through  and dish it up, sprinkling with a final layer of breadcrumbs and Parmesan. 

INGREDIENTS

Milk, pasta macaroni [wheat semolina], tasty cheese (pasteurised milk, non-animal rennet, salt, coagulating agents, anti-caking agent (tapioca starch)), plain flour, butter (cream, salt), breadcrumbs (wheat flour, salt, sugar, yeast, bread improver (wheat)), parmesan cheese (milk, salt, cultures, non-animal rennet), pecorino cheese (ewe’s milk, salt, lamb rennet and lactical ferments), garlic, thyme, bay leaves, salt, mustard ground

ALLERGENS

CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmall
ENERGY854kJ5427kJ
PROTEIN7.4g47.3g
FAT TOTAL11.0g70.0g
- SATURATED7.2g45.7g
CARBS18.0g114.0g
- SUGARS3.0g19.1g
SODIUM231mg1468mg

SIZES

Small:
Serves 1 (hungry!) - 2 adults or a few small children.

GOES WITH

Serve with slow-roast tomatoes and baby spinach or any steamed green vegetables dressed with olive oil and lemon.

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.  

Preheat oven (FF) to 200C. Remove plastic film.
DEFROSTED: cook for 20-30 minutes or until it is heated through and the breadcrumbs are golden.
FROZEN: cook for 30-40 minutes or until it is heated through and the breadcrumbs are golden.

Ovens vary, please adjust cooking times if necessary.

 

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