This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Utensils
Step 1
Place dried pasta into a deep-sided oven-proof dish 26cm x 18 cm. In a large measuring jug mix crème fraîche and hot stock and pour over pasta. Stir in all the cheddar and 50g of the Gruyère stirring to ensure pasta is completely submerged and the liquid mixture is distributed well through the pasta. Allow to soak for 15 minutes before cooking.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it clicks into place, close lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 3
Turn dial to BAKE. Press WOODFIRE FLAVOUR. Set temperature to 160°C and set time to 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approximately 8-13 minutes).
Step 4
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and place baking dish on grill plate. Stir the mixture and close the lid to begin cooking.
Step 5
After 30 minutes, stir the mixture and evenly scatter over remaining 100g of Gruyère for topping.
Step 6
When cooking is complete, open lid and remove baking dish from grill. Allow to rest for at least five minutes before serving with a side salad, as desired. This can also be made a day ahead; simply reheat and serve.
Place dried pasta into a deep-sided oven-proof dish 26cm x 18 cm. In a large measuring jug mix crème fraîche and hot stock and pour over pasta. Stir in all the cheddar and 50g of the Gruyère stirring to ensure pasta is completely submerged and the liquid mixture is distributed well through the pasta. Allow to soak for 15 minutes before cooking.
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Step 2 of 6
To install the grill plate, position it flat on top of the heating element and gently press down until it clicks into place, close lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Step 3 of 6
Turn dial to BAKE. Press WOODFIRE FLAVOUR. Set temperature to 160°C and set time to 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approximately 8-13 minutes).
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Step 4 of 6
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and place baking dish on grill plate. Stir the mixture and close the lid to begin cooking.
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Step 5 of 6
After 30 minutes, stir the mixture and evenly scatter over remaining 100g of Gruyère for topping.
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
Step 6 of 6
When cooking is complete, open lid and remove baking dish from grill. Allow to rest for at least five minutes before serving with a side salad, as desired. This can also be made a day ahead; simply reheat and serve.
300g
Macaroni or similar style dried pasta
500ml
(484g tub) full fat crème fraîche
800ml
vegetable stock, just boiled
200g
Cheddar, grated from block
150g
Gruyère, grated from block, divided into 50g and 100g
10oz
Macaroni or similar style dried pasta
17fl. oz
(484g tub) full fat crème fraîche
28fl. oz
vegetable stock, just boiled
7oz
Cheddar, grated from block
5oz
Gruyère, grated from block, divided into 50g and 100g
