Mac 'n' Cheese

Enjoyed by Em (Guest Services Agent)


340g Rigatoni

570g Cauliflower, cut into 1 inch pieces

227g Aged white cheddar cheese

56g Parmesan

1 yellow onion, diced

2/3 Cup Panko bread crumbs

226g Cream

20g Dijon mustard

113g Baby spinach, roughly chopped

2 tablespoons Cream sauce spice blend

2 tablespoons cooking oil

3 tablespoons butter






Preheat oven to a high broil and bring a large pot of salted water to a boil.

Boil. Add the rigatoni to the boiling water and cook for 10-12 minutes until tender but still firm to the bite. Reserve 2.5 cups cooking water. Strain rigatoni and return to the pot. Set aside, off heat.

Toast. Meanwhile, in a large pan, heat 2 tablespoons butter over medium heat until liquid. Add panko and toast for 3-5 mins, tossing often, until golden. Transfer to a medium bowl. Add half the Parmesan cheese and season with pepper. (Take the panko off the heat when it starts to turn golden brown in spots. It will burn quickly).

Roast. Prepare a foil lined baking sheet. Add cauliflower and drizzle with cooking oil. Season with salt and pepper and toss to coat. Broil for 8-10 minutes, on the middle rack of oven, until just tender.

Sauce. In the same pan you toasted your panko, heat the butter over medium heat until liquid. Add onion and cook for 4-5 minutes, stirring often, until softened. Add Cream Sauce Spice Blend. Cook for 30 seconds, stirring continuously. In a slow, steady stream, add cream and reserved cooking water, whisking to avoid clumps. Bring to a boil over high. Once boiling, reduce heat to medium and simmer for 2-3 minutes, until thickened. Stir in Dijon, cheddar, and remaining Parmesan. Cook for 1 minute, stirring to melt. Season with salt and pepper.

Finish and Serve. To the pot with the rigatoni, add cheese sauce, spinach and broiled cauliflower. Stir to combine. Plate pasta. Sprinkle panko over top.


Substitute all of the dairy ingredients for store-bought, plant-based substitutes.
To reduce your reliance on plastic for this recipe you could use cauliflower heads and bunches of spinach bought fresh and plastic-free from markets, CSA programs and even some supermarkets and buy your onions loose from any of the above.
Support your local farmers by looking to your local Farmers' Market and stockists of locally-farmed vegetables and products such as plant-based Black Sheep Vegan Cheeze or Blue Heron Creamery, or find a list of BC's artisinal dairy cheese producers here and here. Daiya cheeses are a BC product that are available in most supermarkets!
Cauliflowers are typically available fresh in BC June through November, onions August through March, and spinach April through October. Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!