Armstrong Cheese Creamy Cauliflower Pasta
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Armstrong Cheese Creamy Cauliflower Pasta

Armstrong Cheese Creamy Cauliflower Pasta

with Crispy Bacon, Baby Spinach and Chives

Making a mac n’ cheese you’ll melt for starts with a creamy cheddar cheese sauce with bacon drippings and a swirl of sour cream. Roasted cauliflower, crispy-smoky bacon pieces and a chive garnish adds some elegance to this everyday favourite dish!

Allergens:
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

500 g

Archived

100 g

Bacon Strips

285 g

Cauliflower

7 g

Chives

170 g

Rigatoni

(Contains Wheat)

56 g

Yellow Onion, chopped

1 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

56 g

Baby Spinach

2 unit(s)

Sour Cream

1 tsp

Chili Flakes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp

Salt*

½ cup

Milk*

1 tbsp

Oil*

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Nutrition Values

Calories630 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber5 g
Protein21 g
Cholesterol30 mg
Sodium2830 mg
Trans Fat0.1 g
Potassium350 mg
Calcium100 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Strainer
Large Non-Stick Pan
Slotted Spoon

Cooking Steps

PREP
1

Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Thinly slice chives. Cut bacon into 1/4-inch strips.

ROAST CAULIFLOWER
2

Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of oven, until golden-brown, 14-16 min.

COOK RIGATONI
3

While cauliflower cooks, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside, off heat.

COOK BACON
4

While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl). Discard excess bacon fat.

MAKE SAUCE
5

Heat the same pan (with excess fat) over medium heat. When hot, add onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat and add spinach. Stir, until wilted, 1 min.

FINISH AND SERVE
6

Stir sour cream and 1 cup Armstrong Cheddar Shreds (dbl for 4 ppl) into sauce. Season with salt and pepper. Add cheese sauce, reserved pasta water and half the cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. Divide between bowls and top with remaining cauliflower. Crumble over crispy bacon. Sprinkle over chives and 1/4 tsp chili flakes (NOTE: Reference Heat Guide in Start Strong).