Roasted Cauliflower Bacon Mac and Cheese with Cavatappi

Get ready for the ultimate comfort food upgrade: creamy, cheesy mac and cheese loaded with crispy bacon and tender roasted cauliflower. The cauliflower is oven-roasted to bring out its natural sweetness and add a delightful texture, while the cavatappi pasta curls catch every bit of the luscious sauce.

This dish is perfect for a cozy weeknight dinner or a crowd-pleasing side. With a golden, bubbly top and smoky bacon throughout, every bite is a satisfying blend of flavors and textures. Plus, it comes together in under an hour with simple ingredients.

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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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce 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 oven to 400°F. Bring a large pot of salted water to a boil. 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. Reserve 1/4 cup pasta water, then drain.
3. While pasta cooks, heat a large ovenproof pan over medium-high heat. Add bacon and cook until crispy, 7-9 minutes. Transfer bacon to paper towels; pour off all but 1 teaspoon of drippings.
4. Melt butter in the same pan over medium heat. Add scallion whites and cook until softened, about 1 minute. Stir in flour and cook until lightly browned, 1-2 minutes. Gradually whisk in milk and reserved pasta water, then stir in stock concentrate. Simmer until thickened, 1-2 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper.
5. Crumble bacon into pieces. Stir bacon, pasta and 3/4 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.
6. Bake until lightly browned and bubbly, 5-7 minutes. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes! Any short pasta like elbow macaroni, shells or rotini works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the mac and cheese (without the final bake) and refrigerate for up to 24 hours. When ready, bake at 400°F for 10-12 minutes until hot and bubbly.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes or in the microwave in 30-second bursts. Add a splash of milk to restore creaminess.