Creamy Cavatappi Mac and Cheese with Roasted Cauliflower and Crispy Pancetta

This mac and cheese takes the classic comfort dish to new heights. Roasted cauliflower adds a tender, nutty sweetness, while crispy pancetta brings a salty, savory crunch. All tossed in a rich, creamy cheese sauce with cavatappi pasta, it’s a satisfying meal that’s sure to become a family favorite.

Perfect for a weeknight dinner or a cozy weekend treat, this recipe is straightforward and delivers big on flavor. The combination of textures and tastes will have everyone coming back for seconds.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 ounce PancettaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Trim and thinly slice scallions, separating white and green parts. Toss cauliflower florets on a baking sheet with olive oil, salt and pepper. Roast until tender, 20-25 minutes.
2. Add cavatappi to boiling water and cook until al dente, 9-11 minutes. Drain and set aside.
3. Heat a large ovenproof pan over medium-high heat. Add scallion whites and half the pancetta. Cook, stirring, until pancetta is crisp and browned, 4-5 minutes. Remove pancetta and scallions with a slotted spoon, leaving rendered fat in the pan.
4. Reduce heat to medium. Melt butter in the same pan. Add flour and stir constantly for 1-2 minutes until it loses raw smell. Slowly pour in milk while whisking. Stir in chicken stock concentrate and simmer until thickened, 1-2 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper.
5. Stir cooked cavatappi, pancetta mixture and three-quarters of the roasted cauliflower into the cheese sauce. If your pan isn’t ovenproof, transfer to a lightly oiled baking dish. Top with remaining cauliflower. Bake until bubbly, 5-7 minutes.
6. Divide among plates, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like elbow macaroni, shells or rotini works well in this recipe.

Can I make this dish ahead of time?

You can assemble the mac and cheese up to step 5, then cover and refrigerate. When ready to bake, add 5-10 minutes to the baking time.

What can I substitute for pancetta?

Bacon or diced ham are good substitutes. Cook until crispy before proceeding.