Vegetarian mac & cheese

A classic in my kitchen by now. The taleggio, Parmesan cheese, mozzarella, nutmeg, and oregano create the rich flavour of this dish. I use wholemeal macaroni, which is high in fibre and pairs well here. I mix in some green peas.

peas, tomato, nutmeg, oregano, mature cheese [lactose, milk], mascarpone [lactose, milk], mozzarella [lactose, milk], Taleggio D.O.P. (from pasteurised cowmilk), milk [lactose], wholemeal macaroni [gluten], butter, wheat flour [lactose, milk], sunflower oil.

Allergens: gluten, koemelk, lactose.

MicrowaveMarleen's choice

Heat the mac & cheese loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).

Oven — 200°C, 15-25 min

Preheat the mac & cheese covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy148,38 kcal

Fat6,19 g

of which saturated3,9 g

Carbohydrates14,16 g

Dietary fibre2,83 g

Protein7,23 g

Salt0,25 g

Average weight: 275 g