Mac 'n' Cheese

METHOD

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.

Enjoy!