Cauli & Peas Mac ’n’ Cheese
with Fresh Torchiette
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Get the lushness of homemade mac ’n’ cheese with the goodness of your daily veg. And get it in 10 minutes, with just one pot to wash. Twists of fresh torchiette cook up quickly, for tossing with a white cheddar sauce tuned up with Dijon mustard, and fortified with riced cauliflower and green peas.
We will send you:
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Dijon mustard
- 150g Green peas
- 225g Fresh torchiette
- 60g Grated aged cheddar
- 200ml Milk
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
4 or 8 tbsp Butter
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
23 g
Sodium
780 mg
Total Carb
86 g
Sugars
12 g
Protein
30 g
Fibre
9 g
Preparation
Start the pasta
In a medium pot, combine the cauliflower rice, milk, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Cook, stirring often, 2 to 3 min., until beginning to soften. Add the pasta; stir gently to separate. Boil, 4 to 6 min., until al dente.
Finish the pasta & serve
To the pot of pasta, add the cheese, mustard, peas and 4 tbsp butter (double for 4 portions). Cook, stirring often, 2 to 3 min., until the cheese has melted; season with S&P. If the sauce seems dry, gradually add 2 tbsp water (double for 4 portions) until you achieve your desired consistency. Divide the pasta between your plates. Bon appétit!
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