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!
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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).