A traditional Mac and cheese with some bling added, truffle, porcini mushrooms, bacon, cheese and a rosemary parmesan crumb.
Ingredients: Macaroni pasta, bacon, porcini mushroom, milk, butter, flour, grated parmesan and cheddar cheese, breadcrumbs, garlic oil, parsley, truffle oil, salt & pepper, rosemary.
Dietaries: Nut Free
Sizes:
Small - Serves 1
Medium - Serves 2
Square - Serves 4
Family - Serves 8
Heating Instructions:
For best results, defrost overnight in the fridge. Remove lid and bake in a hot oven on 180C for 25-30 mins (1 or 2 portion sizes) or 40-50 mins (4 or 8 portion sizes).
Cook till hot and golden brown. (It should be steaming when cut in the middle). To avoid dishes over-browning on the top, cover the larger sizes loosely with foil for the last 10 mins.
If cooking from frozen, remove lid and cover with tinfoil. Add additional 10-15 mins cooking time to those detailed above, (1 or 2 portion sizes) or 20-25 mins (4 or 8 portion sizes). Remove foil for the final 15 mins to brown the top.
Do not microwave in the tinfoil container.
