Blue Cheese Cauliflower Mac and Cheese with Bacon Lardons
with Sriracha Drizzle
This Blue Cheese Cauliflower Mac and Cheese with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
60
Mature Cheddar Cheese
(Contains Milk)
30
Crumbled Blue Cheese
(Contains Milk)
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Cauliflower
180
Macaroni
(Contains Cereals containing gluten May contain Soya)
15
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
40
Baby Spinach
15
Sriracha Sauce
90
British Smoked Bacon Lardons
Not included in your delivery
2
Olive Oil for the Crumb
1.5
Oil for the Roux
250
Water for the Sauce
2
Plain Flour
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 panko breadcrumbs in a bowl and season with salt and pepper. Stir in the olive oil for the crumb (see ingredients for amount), then set your crumb aside for later.
Cut the cauliflower into florets (like small trees). Halve any larger florets and pop them into an ovenproof dish. Drizzle with oil 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, add 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, heat the oil for the roux (see ingredients for amount) in a saucepan on medium-high heat.
When the oil is hot, add the lardons and fry until golden, 4-5 mins, then stir in the flour (see ingredients for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount) and the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed.
Return the pan to a gentle heat and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat.
Stir the roasted cauli and the cooked pasta through the sauce. Combine well, then pour your mac and cheese 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 in bowls with a drizzle of sriracha on top (careful, it's hot - add less if you don't like heat). Enjoy!
MOD Step 4: If you've chosen to add bacon lardons to your meal, add to the hot oil in the pan before you add the flour. Stir-fry until golden, 4-5 mins, then stir in the flour and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Explore Similar Recipes
