Blue Cheese & Bacon Cauli Mac and Cheese
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Blue Cheese & Bacon Cauli Mac and Cheese

Blue Cheese & Bacon Cauli Mac and Cheese

with Sriracha Drizzle

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes


serving amount

40 grams

Mature Cheddar Cheese

(Contains Milk)

30 grams

Crumbled Blue Cheese

(Contains Milk)

25 grams


(Contains Cereals containing gluten)

300 grams

Cauliflower Florets

180 grams


(Contains Cereals containing gluten May contain Soya)

15 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

15 grams

Sriracha Sauce

90 grams

British Smoked Bacon Lardons

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


2 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4616 kJ
Energy (kcal)1103 kcal
Fat64.2 g
of which saturates31.9 g
Carbohydrate96 g
of which sugars11.8 g
Protein36.1 g
Salt4.39 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 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 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, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Next, 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 bacon 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 bacon mac and cheese in bowls with the sriracha sauce drizzled over the top (add less if you'd prefer things milder).



Step 4 MOD: If you’re adding bacon, add it to the pan before the roux ingredients. Fry, 4-5 mins, then add the flour and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.


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