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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk)
Cream Sauce Spice Blend(ContainsGluten)
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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 into 1/4-inch pieces (whole onion for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add cauliflower and 1/4 cup water. Season with half the garlic salt and pepper. Cover and cook, stirring occasionally, until water is absorbed and cauliflower is tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Cook uncovered, stirring often, until cauliflower is golden-brown and tender 2-4 min. Remove from heat, then transfer cauliflower to a plate. Set aside.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 3-4 min. Sprinkle Cream Sauce Spice Blend and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup milk (dbl for 4 ppl), then bring to a boil. Once boiling, cook, stirring often, until sauce thickens, 1 min. Remove the pan from the 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. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat.
Divide cheesy creamy cauliflower pasta between bowls. Top with shrimp. Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)