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Waitrose Elicoidali Rigati500g
500gItem price
£1.90Price per unit
£3.80/kgA cross between maccaroni cheese and cauliflower cheese, this dish is elevated by the addition of the smokey-salty pancetta, giving it a beautiful depth of flavour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7. Cook the pasta in a large pan of boiling water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes of cooking time.
Meanwhile, place the pancetta, salad onions and red chilli in a small non-stick frying pan and cook for 5 minutes until crisp. Set aside.
In a pan, bring the milk and flour to the boil, stirring until thickened. Simmer for 2 minutes, then stir in the mustard and most of the cheese.
Drain the pasta and florets and return to the pan. Stir in the pancetta mixture and cheese sauce and transfer to a small ovenproof dish. Scatter over the remaining cheese and bake for 15 minutes until bubbling and golden brown.
Typical values per serving when made using specific products in recipe
Energy | 3,101kJ/ 739kcals |
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Fat | 31.1g |
Saturated Fat | 14.5g |
Carbohydrates | 76.2g |
Sugars | 12.3g |
Fibre | 6.6g |
Protein | 38.5g |
Salt | 2g |
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£3.80/kg0 added
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Quantity of Essential Cauliflower in trolley 0
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95pPrice per unit
95p each0 added
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84pPrice per unit
£2.10/kg0 added
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£3.40Price per unit
£2.21/100g0 added
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55pPrice per unit
55p each0 added
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70pPrice per unit
£14/kg0 added
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£1.25Price per unit
£1.11/litre0 added
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85pPrice per unit
56.7p/kg0 added
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95pPrice per unit
51.4p/100g0 added
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£4.50Price per unit
£22.50/kg