Blue Cheese Cauliflower Mac and Cheese
15 August 2025
Mac and cheese with some extra goodness: spinach, cauliflower and sriracha.
Source: HelloFresh
Ingredients
- 180 g macaroni pasta - or other short pasta
- 300 g cauliflower florets - fresh
- 60 g mature cheddar cheese - grated
- 30 g blue cheese - crumbled
- 25 g panko breadcrumbs
- 15 g vegetable stock paste
- 150 g crème fraîche
- 15 g sriracha sauce - for drizzle
- 20 g butter
- 2 g plain flour
- 2 tbsp olive oil - for breadcrumbs
- 250 ml water - for sauce
Instructions
- Preheat oven to 220°C/200°C fan/gas mark 7. Line a baking tray with parchment paper.
- Toss cauliflower florets with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes until golden brown and tender.
- Cook macaroni in a large pot of salted boiling water for 12 minutes until al dente. Drain and set aside.
- In a small bowl, mix panko breadcrumbs with 2 tbsp olive oil and season with salt and pepper.
- In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute to make a roux.
- Gradually add water while whisking, then stir in vegetable stock paste and crème fraîche. Simmer until thickened.
- Remove sauce from heat and stir in grated cheddar cheese until melted and smooth.
- Add the cooked pasta and roasted cauliflower to the cheese sauce and mix well to combine.
- Transfer mixture to a baking dish and top with crumbled blue cheese and the prepared breadcrumb mixture.
- Place under the grill for 3-5 minutes until the breadcrumb topping is golden brown.
- Serve immediately with a drizzle of sriracha sauce on top.