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Chipotle mac and cheese

with cauliflower and nacho crumb

Ready in around 30 mins

RECIPE FACT:
A Mexican twist on a classic North American dish.
Nutritional Info:
  • Energy: 4624kj (1106Kcal)
  • Protein: 64g
  • Carbohydrate: 98g
  • Fat: 54g
  • Contains: Gluten, Milk, Soy, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Bring a pot of salted water to the boil over a high heat. Preheat the oven to 210⁰c (fan bake).

  • 1. TO COOK THE GOMITI PASTA AND CAULIFLOWER:

    Cut the cauliflower into small bite sized pieces. Once the water is boiling add gomiti pasta to the pot and cook for 4 min. Add the cauliflower and cook for 5-6 mins. Drain well into a colander and drizzle with oil to stop from sticking.

  • 2. TO COOK THE CHIPOTLE MAC AND CHEESE:

    Grease an oven proof baking dish with oil. Place the cooked pasta and cauliflower back into the pot over a low heat. Add the chipotle cheese sauce and corn then stir to combine and cook for 1 min. Place the pasta mixture into the baking dish. Open the bag of smoked paprika corn chips and crush lightly with your hands. Sprinkle the corn chips over the top and then sprinkle over the oregano cheese. Bake in the oven for 10-12 mins until the crumb is golden brown. Remove from the oven and allow to sit for a few minutes before serving.

  • 3. TO PREPARE BABY LEAVES:

    Place the baby leaves into a salad bowl. Pour in the orange and coriander dressing, season with salt and pepper and toss to combine.

  • TO SERVE:

    Spoon chipotle mac and cheese with nacho crumb onto a plate and serve with baby leaves on the side.

Ingredients In your box:
  • 1 pack of gomiti pasta
  • 1 pack of smoked paprika corn chips
  • 1 pot of chipotle cheese sauce
  • 1 pot of oregano cheese
  • 1 pot of orange and coriander dressing
  • 1 pot of corn
  • Cauliflower
  • 1 bag of baby lettuce leaves

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