Mac ’n’ cheese is the ultimate family side dish – but it needs a little help to transform it into a satisfying meal. So, we’ve added bacon and golden roasted cauliflower to take this classic to the next level, plus a green salad to contrast the rich sauce.
Unfortunately, this week's fusilli was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
penne(ContainsGlutenMay be presentSoy)
grated Parmesan cheese(ContainsMilk)
chicken-style stock powder
mixed salad leaves
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the cauliflower into small florets and place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the cauliflower to size so it cooks in time!
While the cauliflower is roasting, thinly slice the brown onion. Finely chop the garlic. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Cook the penne in the boiling water, stirring occasionally, until ‘al dente’, 10 minutes. Reserve some pasta water, then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the cauliflower has 10 minutes cook time remaining, heat a large frying pan over a medium- high heat with a drizzle of olive oil. Cook the diced bacon, stirring occasionally, until golden, 5-6 minutes.
Add the onion, garlic and the butter to the bacon and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the "raw" smell has cooked off, 1 minute. Reduce the heat to low, then add the longlife cream (see ingredients) and grated Parmesan cheese. Add the chicken-style stock powder (1/2 sachet for 2 people /1 sachet for 4 people) and stir until combined. Add the cooked penne and roasted cauliflower, then gently stir to coat. Season with pepper. TIP: Add a dash of the reserved pasta water if the sauce seems too thick.
In a large bowl, combine the vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, cucumber and pear. Toss to coat.
Divide the creamy cauliflower and bacon penne between bowls. Serve with the pear salad.