Truffle macaroni cheese stuffed tomato with a mixed seed and herb topping

Ingredients

Increase Portion Size

Ingredients

  • g Country Range Macaroni
  • g Country Range Plain Flour
  • g Country Range Butter
  • g Country Range Dried Mixed Herbs
  • g Country Range Panko Breadcrumbs
  • g Grated White Mature Cheddar
  •   8 beef tomatoes
  • ml milk
  • ml truffle oil
  • g mixed seeds (sunflower, pumpkin, chia)

For the garnish

  •   40 asparagus
  • ml extra virgin olive oil

Method

  • 1

    Step 1

    Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning.
  • 2

    Step 2

    Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel.
  • 3

    Step 3

    Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes.
  • 4

    Step 4

    Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil.
  • 5

    Step 5

    TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil.
  • 6

    Step 6

Ingredients

  • 800 g Country Range Macaroni
  • 50 g Country Range Plain Flour
  • 50 g Country Range Butter
  • 100 g Country Range Dried Mixed Herbs
  • 100 g Country Range Panko Breadcrumbs
  • 400 g Grated White Mature Cheddar
  • 500 8 beef tomatoes
  • ml milk
  • 10 ml truffle oil
  • 100 g mixed seeds (sunflower, pumpkin, chia)
  • 40 asparagus
  • 80 ml extra virgin olive oil