Blue Cheese Cauliflower Mac and Cheese
with Crispy Crumb and Sriracha Drizzle
Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. Here, we're using blue cheese to add a strong, tangy cheesiness and stirring through roasted cauliflower before topping with a crispy crumb for texture and even more flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Crumbled Blue Cheese
(Contains Milk)
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
300 grams
Cauliflower Florets
1 sachet(s)
Central American Style Spice Mix
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
15 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Sriracha Sauce
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
20 grams
Butter
2 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Grate the Cheddar cheese.
Put the blue cheese and the breadcrumbs in a bowl and season with salt and pepper. Stir in the olive oil for the crumb (see pantry for amount), then set your blue cheese crumb aside for later.
Halve any large cauliflower florets and pop them into an ovenproof dish. Drizzle with oil, sprinkle over the Central American style spice mix and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, melt the butter (see pantry for amount) in a saucepan on medium-high heat.
Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount) and the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche, then remove from the heat.
Add the grated cheese to the sauce and stir until melted.
Next, stir the roasted cauli and cooked pasta through the sauce, then pour back into the ovenproof dish.
Turn your grill on to high.
Sprinkle the blue cheese crumb evenly over the top, then grill the mac and cheese on the top shelf of your oven until the crumb is golden, 3-5 mins.
Serve your mac and cheese in bowls with the sriracha sauce drizzled over the top (add less if you'd prefer things milder).
Enjoy!
