HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlue Cheese Cauliflower Mac And Cheese With Bacon Lardons
Blue Cheese Cauliflower Mac and Cheese with Bacon Lardons

Blue Cheese Cauliflower Mac and Cheese with Bacon Lardons

with Sriracha Drizzle

Custom recipe
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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!

Allergens:MilkCereals containing glutenCelery

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

60 grams

Mature Cheddar Cheese


30 grams

Blue Cheese


25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 unit(s)


180 grams


(ContainsCereals containing gluten)

15 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


40 grams

Baby Spinach

1 sachet


90 grams

Bacon Lardons

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

1.5 tbsp

Oil for the Roux

250 milliliter(s)

Water for the Sauce

2 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4890 kJ
Energy (kcal)1169 kcal
Fat66.7 g
of which saturates30.0 g
Carbohydrate96.4 g
of which sugars14.1 g
Protein41 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Oven dish
Instructionsarrow up iconarrow up icon
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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!