Creamy Orzo Mac and Cheese
with Sweet Potato, Spinach and Sriracha
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Mustard
- Egg
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
180 grams
Orzo
(Contains: Wheat, Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
16 milliliter(s)
Sriracha Sauce
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the sweet potatoes into 1-2cm chunks (no need to peel).
Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp of salt for the orzo.
When the oven is hot, roast the sweet potato on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.
Once cooked, transfer the toasted crumbs to a small bowl. Set aside.
When your water is boiling, add the orzo to the pan and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a sieve and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, grate the Cheddar cheese.
Give the now empty frying pan a wipe then return to medium-heat. Melt the butter (see pantry for amount). Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour in the water (see pantry for amount) a little at a time, followed by the veg stock. Bring to the boil, stir and simmer until thickened, 1-2 mins. Mix in the creme fraiche.
Add the Dijon mustard (add less if you'd prefer), Cheddar and hard Italian style cheese. Stir until combined and melted. Season with salt and pepper.
When the sweet potato is ready, remove it from the oven.
Stir the sweet potato into the sauce along with the cooked orzo. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
When ready, share the sweet potato mac and cheese between your serving bowls.
Sprinkle over the crumbs and drizzle over the sriracha.
Enjoy!
