Ultimate Triple Cheese Mac and Cheese with Garlic Ciabatta and Balsamic Glazed Tomato Salad
Looking for a taste of everyday luxury? This Ultimate Triple Cheese Mac and Cheese is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
Prep: 45 mins
Cook: 40 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 80 gr mature cheddar cheese
- 60 gr red leicester
- 1 ball mozzarella
- 180 gr macaroni
- 2 garlic cloves
- 1 ciabatta
- 10 gr vegetable stock paste
- 150 gr creme fraiche
- 10 gr dijon mustard
- 125 gr baby plum tomatoes
- 12 ml balsamic glaze
- 50 gr baby leaf mix
- 1 tbsp olive oil for the garlic bread
- 20 gr butter
- 1.5 tbsp plain flour
- 150 ml water for the sauce
- 1 tbsp olive oil for the dressing
- 120 gr mature cheddar cheese
- 90 gr red leicester
- 1.5 ball mozzarella
- 270 gr macaroni
- 3 garlic cloves
- 2 ciabattas
- 15 gr vegetable stock paste
- 225 gr creme fraiche
- 15 gr dijon mustard
- 190 gr baby plum tomatoes
- 18 ml balsamic glaze
- 75 gr baby leaf mix
- 2 tbsp olive oil for the garlic bread
- 30 gr butter
- 2 tbsp plain flour
- 225 ml water for the sauce
- 1.5 tbsp olive oil for the dressing
- 160 gr mature cheddar cheese
- 120 gr red leicester
- 2 balls mozzarella
- 360 gr macaroni
- 4 garlic cloves
- 2 ciabattas
- 20 gr vegetable stock paste
- 300 gr creme fraiche
- 20 gr dijon mustard
- 250 gr baby plum tomatoes
- 24 ml balsamic glaze
- 100 gr baby leaf mix
- 2 tbsp olive oil for the garlic bread
- 40 gr butter
- 3 tbsp plain flour
- 300 ml water for the sauce
- 2 tbsp olive oil for the dressing
Instructions
- Boil a full kettle.
Meanwhile, grate the Cheddar and Red Leicester. Drain and tear the mozzarella into pieces.
Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. - While the pasta cooks, peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto one side of a large baking tray, cut-side up.
Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now. - Preheat your grill to high.
Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir continuously and simmer until thickened, 1-2 mins.
Mix in the creme fraiche, then remove from the heat. - Stir the Dijon mustard, cooked macaroni, Cheddar, Red Leicester and half the mozzarella into your creamy sauce until well combined and all the cheese has melted.
Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
Transfer the mac and cheese to an appropriately sized ovenproof dish and top with the remaining mozzarella.
Place the mac and cheese on the baking tray next to the garlic ciabatta and grill until both are golden, 5-6 mins. - Meanwhile, halve the baby plum tomatoes.
In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then stir the tomatoes into the dressing.
Just before serving, add the baby leaf salad to the tomatoes and toss to coat in the dressing.
Once the ciabatta is ready, cut it diagonally into triangles. - Share your ultimate mac and cheese between your plates.
Serve the garlic ciabatta and baby leaf salad alongside.
Enjoy!