There's mac 'n' cheese and then there's our Frank's RedHot Cauli Mac n' Cheese with a Blue Cheese Crumb. We've added crunchy cauli to macaroni, and topped it with Cheddar, creme fraiche and blue cheese for extra decadence. With Frank's RedHot sauce drizzled over, it's a deliciously spicy take on a traditional dish.
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.
Mature Cheddar Cheese(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing gluten)
Macaroni(ContainsCereals containing gluten)
Plain Flour(ContainsCereals containing gluten)
Vegetable Stock Paste(ContainsCelery)
Frank's RedHot Original
Olive Oil for the Crumb
Oil for the Flour
Water for the Sauce
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni. Grate the Cheddar cheese. Put the blue cheese and panko breadcrumbs in a bowl and season with salt and pepper. Add the oil for the crumb (see ingredients for amount) and mix to combine.
Halve any larger cauliflower florets and pop them into a ovenproof dish. Drizzle with oil and season with salt and pepper, then toss to coat. Spread them 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 boiling, add the macaroni to the water and 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.
Heat a frying pan on medium-high heat. Add the oil for the flour (see ingredients for amount), then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. 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.
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. Add the roasted cauli and the cooked macaroni to the sauce, stir to combine. Pour into the ovenproof dish and change your oven to grill setting on high.
Sprinkle the blue cheese crumb evenly over the top, then grill on the top shelf of your oven until the crumbs are golden, 3-5 mins. Serve in bowls with the Frank's RedHot drizzled over the top - it's spicy, use as much as you like. Enjoy!