THE TRUFFLE MAC + CHEESE.

Conchiglie seashells coated in our truffle and 3-cheese sauce, with a mushroom and truffle cheese crumb layered on top.

Serving suggestion. We like to place the tray inside a 1.5L Pyrex® dish, with a dressed salad on the side. When serving up, we use warmed plates or wide bowls.

Supper servings. For 2-3 generously. | 735g. (£5.65-£8.50 per portion.)

COOKING INSTRUCTIONS:

Keep frozen at -18, and cook from frozen.

If the Supper defrosts, keep refrigerated and consume within 48 hours. Cook for half the time recommended from frozen. Ensure it’s piping hot throughout before consuming.

Preheat oven to 180 fan/200 electric/GM 6.

Remove film and place on baking tray.

Cook for approx. 50 mins on the middle shelf (grab a glass of something nice, it’ll sail by).

Timings and temperatures can vary, appliance depending. Our Suppers get on well with AGAs, but not microwaves.

Supper’s ready when it’s piping hot throughout. For the best taste, allow to stand for up to 5 mins.  

INGREDIENTS: (Just like yours at home.)

Conchiglie pasta (wheat, soya), semi-skimmed milk, mature cheddar cheese (milk) 7%, truffle oil 5%, portobello mushrooms 5%, Gruyère cheese (milk) 4%, breadcrumbs (wheat), parmesan cheese (milk) 3%, Truffle Bomb cheese (milk), unsalted butter (milk), wheat flour,, chives, vegetable oil, English smooth mustard, nutmeg, black pepper, salt, parsley, garlic, thyme. May also contain traces of lupin.

CAUTION: 

Our kitchen handles all allergens. All known allergens are listed in bold.

OTHER INFO:

Due to the size of our business, we don’t have to supply a nutritional breakdown. We choose not to, only as we’re constantly innovating on our ingredient’s quantities, striving for that perfect Supper. We can of course supply an estimated breakdown, should you wish to see one, please contact us.