Blue Cheese Cauliflower Mac and Cheese
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Blue Cheese Cauliflower Mac and Cheese

Blue Cheese Cauliflower Mac and Cheese

with Sriracha Drizzle

This Blue Cheese Cauliflower Mac and Cheese is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Milk
Cereals containing gluten
Celery

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
DifficultyMedium

Ingredients

serving amount

60

Mature Cheddar Cheese

(Contains Milk)

30

Crumbled Blue Cheese

(Contains Milk)

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

300

Cauliflower Florets

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

Not included in your delivery

2

Olive Oil for the Crumb

20

Butter

250

Water for the Sauce

2

Plain Flour

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Nutritional information

Energy (kcal)1030 kcal
Energy (kJ)4310 kJ
Fat58.7 g
of which saturates32.7 g
Carbohydrate94.2 g
of which sugars12 g
Protein32.1 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Grater
Medium Saucepan
Oven dish
Colander
Measuring Cups

Instructions

Get Prepped
1

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 blue cheese crumb aside for later.

Roast the Cauli
2

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.

Cook the Macaroni
3

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.

Make the Sauce
4

While the pasta cooks, melt the butter (see ingredients for amount) in a saucepan on medium-high heat.
Once the butter is hot, 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.

Assemble the Mac and Cheese
5

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, then pour into the ovenproof dish.
Turn your grill on to high.

Grill and Serve
6

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 pasta in bowls with the sriracha drizzled over the top (careful, it's hot - add less if you don't like heat).
Enjoy!

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