Witches Cauldron Mac and Cheese with Pesto, Green Veg and Herby Crumb
Our Witches Cauldron Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Prep: 30 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 2 garlic cloves
- 40 gr mature cheddar cheese
- 25 gr panko breadcrumbs
- 1 sachet mixed herbs
- 180 gr macaroni
- 150 gr creme fraiche
- 15 gr vegetable stock paste
- 40 gr baby spinach
- 40 gr grated hard italian style cheese
- 32 gr fresh pesto
- 120 gr peas
- 2 tbsp olive oil for the crumb
- 20 gr butter
- 1.5 tbsp plain flour
- 200 ml water for the sauce
- 3 garlic cloves
- 60 gr mature cheddar cheese
- 50 gr panko breadcrumbs
- 1 sachet mixed herbs
- 270 gr macaroni
- 225 gr creme fraiche
- 25 gr vegetable stock paste
- 60 gr baby spinach
- 60 gr grated hard italian style cheese
- 48 gr fresh pesto
- 180 gr peas
- 3 tbsp olive oil for the crumb
- 30 gr butter
- 2 tbsp plain flour
- 300 ml water for the sauce
- 4 garlic cloves
- 80 gr mature cheddar cheese
- 50 gr panko breadcrumbs
- 2 sachets mixed herbs
- 360 gr macaroni
- 300 gr creme fraiche
- 30 gr vegetable stock paste
- 80 gr baby spinach
- 80 gr grated hard italian style cheese
- 64 gr fresh pesto
- 240 gr peas
- 4 tbsp olive oil for the crumb
- 40 gr butter
- 3 tbsp plain flour
- 400 ml water for the sauce
Instructions
- Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside. - When your pan of water is boiling, 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. - Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).
Once hot, add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) and 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 creme fraiche and vegetable stock paste.
Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins. - Meanwhile, preheat your grill to high.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas and cooked macaroni.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed. - Transfer the creamy pasta to an ovenproof dish and top evenly with the herby crumb.
Place your mac and cheese on a baking tray and grill until golden, 4-5 mins. - Share your witches cauldron mac and cheese between your plates.
Enjoy!