Baked Cavatappi Mac and Cheese with Roasted Cauliflower and Pancetta

This baked cavatappi mac and cheese is rich, cozy and a little more interesting than the usual version. Roasted cauliflower adds tender, caramelized bites, while pancetta brings savory crisp edges.

The sauce starts with a simple butter-and-flour base, then gets whisked with milk, chicken stock concentrate and Italian cheese until smooth. A quick bake makes everything bubbly and ready for a scallion finish.

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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

2 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 the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry the produce. Thinly slice the scallions, keeping the white and green parts separate.
2. Place the cauliflower florets on a baking sheet. Toss with the olive oil and a pinch each of salt and pepper. Roast until tender, 20 to 25 minutes.
3. When the water is boiling, add the cavatappi. Cook, stirring occasionally, until al dente, 9 to 11 minutes. Drain and set aside.
4. While the pasta cooks, heat a large pan over medium-high heat. If you have an ovenproof pan, use it. Add the pancetta and scallion whites. Cook, tossing occasionally, until the pancetta is crisp and browned at the edges, 4 to 5 minutes. Use a slotted spoon to transfer the pancetta mixture to a plate, leaving as much rendered fat in the pan as possible.
5. Reduce the heat to medium. Melt the butter in the same pan. Stir in the flour and cook, stirring constantly, until the flour no longer smells raw, 1 to 2 minutes.
6. Slowly whisk in the milk until smooth. Stir in the chicken stock concentrate and simmer until the sauce thickens slightly, 1 to 2 minutes.
7. Remove the pan from the heat. Stir in the Italian cheese blend until melted and smooth. Season the sauce with salt and pepper.
8. Stir the drained cavatappi, pancetta mixture and about three-quarters of the roasted cauliflower into the cheese sauce. If your pan is not ovenproof, transfer the mixture to a lightly oiled medium baking dish.
9. Scatter the remaining roasted cauliflower over the top. Bake until the mac and cheese is bubbly, 5 to 7 minutes.
10. Divide between plates or bowls. Garnish with the scallion greens and serve warm.

Recipe Tips

FAQ

Can I make this without an ovenproof skillet?

Yes. Prepare the sauce and pasta mixture in a regular large pan, then transfer everything to a lightly oiled medium baking dish before baking.

Why is only part of the cauliflower mixed into the pasta?

Mixing most of the roasted cauliflower into the sauce spreads it through the dish, while saving some for the top gives the baked mac and cheese visible roasted pieces and extra texture.

How do I keep the cheese sauce smooth?

Cook the butter and flour briefly, then whisk in the milk gradually. Once the sauce thickens, take the pan off the heat before stirring in the cheese.

When should I add the scallions?

Cook the scallion whites with the pancetta for savory flavor, then sprinkle the scallion greens over the finished dish just before serving.