Redheads Mac'N'Cheese: Sticky Rib from Grainger Market Delivery is the brainchild of Chef Jamie Pagett who learned at the foot of the master - local northeast legend, Terry Laybourne.
Just you wait until your tastebuds meet the Redheads Mac'N'Cheese: Sticky Rib. The sticky rib twist is a stroke of genius, and now you can get this frighteningly good street food delivered straight to your door, all ready to bake in the oven, thanks to Grainger Market Delivery!
Chef Jamie Pagett's Redheads Mac N Cheese is garnering a massive legion of fans because they just can't seem to get enough of it, so why not see for yourself by ordering yours today!
Got any questions about this or any other of our fresh food or grocery products Grainger Market Delivery? Then please do get in touch with us today. We're always happy to help!
Serve with garlic breadcrumbs and parmesan.
Vegetarian
Due to cooking environment may contain, eggs, tree nuts
Contains: gluten, wheat, milk, mustard powder, celery, soya, reconstituted buttermilk
Cooking Instructions
Pre heat oven between 180c-200c. Remove lid and cook for 15-20 minutes until golden brown on top and piping hot. Sprinkle our garlic breadcrumbs and Parmesan on the top and enjoy!.
If you like it spicey add some sriracha for an extra little kick
Use within 3 months when frozen.
Use within 3 days when chilled.
Ingredients: Gluten, Wheat,Milk, Mustard Powder, Celery, Soya, Rapeseed oil, Palm oil, Water, Reconstituted Buttermilk, Salt, Emulsifier: Mono and di-glycerides of fatty acids, Stabiliser: Sodium alginate, Preservative: Potassium Sorbate, VitaminA&D, Flavouring, Colour: Carotenes, Potato Starch, salt, Maltodextrin, Sugar, Yeast Extract, Onion powder, Carrots, Flavourings (contains celery), Palm Fat, Garlic, Lovage Root, Turmeric, Pepper, Iron, Vitamin B3, Vitamin B1, Tomato Paste, Glucose, Soya Beans, Sugar, Colour E150a, potassium sorbate, Acetic Acid, Xantham Gum, Monosodium Glutamate, Chilli, Sodium Saccharin, Potassium Sorbate, Modified Maize Starch, Glucose, Fructose syrup.
Allergens shown in bold
