1 pot of double cream (100ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
1407 kJ 336 kcal
3436 kJ 821 kcal
Fat of which saturates
18.1 g 11 g
44.2 g 26.9 g
Carbohydrate of which sugars
29.5 g 2.6 g
72.1 g 6.2 g
Fibre
2.3 g
5.5 g
Protein
13.2 g
32.2 g
Salt
0.87 g
2.12 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, mustard, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a full kettle
Melt 15g [30g]butter in a pan over a medium heat
Once melted, add 15g [30g]flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
2
Gradually whisk 300ml [600ml]milk into the roux, a little at a time, and cook for 5-8 min or until a smooth, thick sauce remains
Add the double cream, Dijon mustard and half the Marmite (save the rest for later!)
Season with a pinch of salt and pepper, stir it all together and remove the pan from the heat – this is your Marmite béchamel sauce
3
Meanwhile, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the macaroni for 7-8 min or until cooked with a slight bite
4
Whilst the macaroni is cooking, grate the cheddar cheese
In a bowl combine the grated Italian hard cheese with the panko breadcrumbs – these are your cheesy breadcrumbs
In a separate bowl combine the remaining Marmite with 1 tbsp [2 tbsp] boiled water – this is your Marmite drizzle
Tip: Whisk it together until fully combined!
5
Once the macaroni is cooked, return the Marmite béchamel sauce to a medium-high heat
Add the drained macaroni with the grated cheddar and give everything a good mix up until the cheese has melted
Transfer the mixture to an oven-proof dish
6
Top with the cheesy breadcrumbs and Marmite drizzle
Drizzle generously with olive oil and put the dish in the oven for 15-20 min or until golden and bubbling – this is your Marmite mac 'n' cheese
7
Once the Marmite mac 'n' cheese has been in the oven for 10 min, reboil a kettle
Add the Tenderstem broccoli to a pot with a pinch of salt and cover with plenty of boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite
Once done, drain, return to the pot and keep covered until serving
8
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