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.
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
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves 1 (hungry!) - 2 adults or a few small children.
Serve with slow-roast tomatoes and baby spinach or any steamed green vegetables dressed
with olive oil and lemon.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
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.