Truffle & Bacon 'Mac' & Cheese
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Truffle & Bacon 'Mac' & Cheese

Truffle & Bacon 'Mac' & Cheese

with Green Veggies & Garlic-Chilli Pangrattato

Move over, macaroni. Ear-shaped orecchiette is the perfect pasta for cradling tonight's creamy, two-cheese pasta sauce - complete with a drizzle of truffle oil for a mushroomy depth of flavour. Complete the dish with steamed green veggies for some colour, crunch and to cut through the richness.

Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time15 minutes


Serving amount

1 packet


1 packet

green beans

1 packet

baby spinach leaves

1 packet

garlic paste

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )


chilli flakes

1 packet

light cooking cream

(Contains Milk;)

1 sachet

garlic & herb seasoning

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)


truffle oil

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

30 g



Nutritional Values

Energy (kJ)3750 kJ
Calories896 kcal
Fat48.7 g
of which saturates26.9 g
Carbohydrate83.2 g
of which sugars9.9 g
Dietary Fibre7.6 g
Protein29.5 g
Sodium960 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Frying Pan



• Boil the kettle. Trim green beans, then cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside.

TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!


• Meanwhile, in a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and half the garlic paste, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.


• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook diced bacon, breaking up bacon with a spoon, 5-6 minutes, • Add remaining garlic paste until fragrant, 1 minute. Add light cooking cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce, until combined. Season to taste.


• Stir a drizzle of truffle oil (if using) through pasta. • Divide cheesy truffle and bacon mac and cheese between bowls. • Top with the garlic-chilli pangrattato. Garnish with an extra pinch of chilli flakes (if using) to serve. Enjoy!

TIP: Truffle oil has a strong flavour, so add less or leave it out if desired!