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
0.5 unit(s)
Cheddar Cheese, shredded
0.5 cup
Cream
113 mL
Garlic Salt
1 tsp
Chili Flakes
1 tsp
All-Purpose Flour
1 tbsp
Oil
1 tbsp
Milk
0.5 cup
Salt
0.125 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden-brown, 14-16 min.
- Meanwhile, add rigatoni to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 3-4 min.
- Sprinkle flour and remaining garlic salt over onions.
- Cook, stirring often, until onions are coated, 1 min.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook, stirring often, until sauce thickens, 1 min.
- Remove from heat, then add spinach. Stir until wilted, 1 min.
- Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni.
- Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper, to taste.
- Divide cheesy creamy cauliflower pasta between bowls.
- Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
840
kcal
Calories
45
g
Fat
25
g
Saturated Fat
85
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
26
g
Protein
120
mg
Cholesterol
1040
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
