with Baby Spinach
Making the perfect mac 'n’ cheese starts with a velvety cheddar cheese sauce and a swirl of cream. Roasted cauliflower and a sprinkle of chili flakes add elegance to this everyday favourite. Ingredients: Cauliflower • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • All-purpose flour (wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Rigatoni
170 g
Cauliflower
285 g
Baby Spinach
56 g
Yellow Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Cream
113 mL
Garlic Salt
4 g
Chili Flakes
4 g
All-Purpose Flour
1 tbsp
Oil
1 tbsp
Milk
0.5 cup
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
- To an unlined baking sheet, add cauliflower and 1 tbsp (2 tbsp) oil.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, until browned.
- Meanwhile, to the boiling water, add rigatoni.
- Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 3-4 min, stirring often, until softened.
- Sprinkle flour and remaining garlic salt over onions.
- Cook for 1 min, stirring often, until onions are coated.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook for 1 min, stirring often, until sauce thickens.
- Remove from heat, then add spinach. Stir for 1 min, until wilted.
- To the pot with rigatoni, add cheese, creamy sauce, half the reserved pasta water and cauliflower.
- Stir for 1 min, until cheese melts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Divide cheesy creamy cauliflower pasta between bowls.
- Sprinkle chili flakes over top, if you like.
850
kcal
Calories
45
g
Fat
25
g
Saturated Fat
87
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
26
g
Protein
120
mg
Cholesterol
1040
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
