MACARONI CHEESE (FOR ONE)
Macaroni pasta in our traditional creamy cheese sauce, topped with crispy pancetta and ciabatta croutons.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving.
- Preheat your oven to 200°C/ 180°C fan/gas mark 6. (Be careful not to grill by mistake!).
- Remove the film but leave the macaroni cheese in its wooden tray*.
- Place on a baking tray in the centre of the oven and cook for 30 mins.
- Leave to stand for 2 mins before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
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Ingredients
Macaroni pasta (water, durum wheat semolina), milk, Cheddar cheese (18%) (milk), water, cream (milk), mozzarella cheese (4%) (milk), bacon (pork, salt, preservatives: sodium nitrite*, antioxidant: ascorbic acid), white wine, ciabatta breadcrumbs, wheat flour, calcium carbonate, iron, niacin, thiamin), sunflower oil, olive oil, yeast, salt, sea salt), Regato cheese (milk), butter (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Grana Padano cheese (milk, preservative: lysozyme (egg)), mustard powder, cornflour, rapeseed oil, salt, parsley, black pepper, rosemary, ground nutmeg, white pepper.
Secret ingredient: obsession
*Used in the curing of smoked bacon lardons.
**A traditional ingredient of Grana Padano cheese.
WARNING: Not suitable for vegetarians.
Nutritional
Informationper 100g
per pack
Energy
835kJ
200kcal2839kJ
680kcalFat
11.1g
37.6g
(of which saturates)
6.2g
21.1g
Carbohydrate
15.2g
21.8g
(of which sugars)
1.4g
4.8g
Protein
9.5g
32.2g
Fibre
0.7g
2.4g
Salt
0.81g
2.74g
Allergy Information
For allergens, see ingredients in bold. May contain peanuts, nuts, sesame and soya.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
Goes Best With
OVEN ROASTED PLUM TOMATO AND MOZZARELLA SALAD (FOR ONE)
3 plum tomatoes, halved, seeds (not cores) removed
1/2 tbsp good olive oil, plus more for drizzling
3/4 tbsp balsamic vinegar
1 large garlic cloves, minced
1 tsp sugar
Salt and freshly ground black pepper
225g fresh, salted mozzarella
6 fresh basil leaves, shredded
1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.
2. Arrange the tomatoes on a baking sheet, cut-sides up, in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.
3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
4. Cut the mozzarella into slices slightly less than half an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham’s Macaroni Cheese.
Something
to drink?
This sumptuous dish can be paired with a variety of wines, depending on your mood. Try a smooth chardonnay, a bright, appley riesling or even a soft red, like a merlot.
