Creamy Cauliflower Mac and Cheese with Crispy Pancetta

This isn’t your ordinary mac and cheese. We’ve taken the classic comfort food and given it a savory makeover with tender roasted cauliflower and crispy pancetta. The cauliflower adds a subtle nuttiness and a boost of hidden veggies, while the pancetta brings a salty, crunchy contrast. The creamy Italian cheese blend ties everything together for a dish that’s both familiar and excitingly new.

Perfect for a weeknight dinner or a cozy weekend meal, this recipe comes together in under an hour. The roasted cauliflower is caramelized to perfection and the cheese sauce is silky smooth. Even picky eaters will go back for seconds!

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Ingredients

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

20 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

12 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 box MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Thinly slice the scallions, separating the white and green parts. Toss the cauliflower florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until golden and tender, 20-25 minutes.
2. Add the cavatappi pasta to the boiling water and cook until al dente, 9-11 minutes. Drain and set aside.
3. While the pasta cooks, heat a large pan over medium-high heat. Add the pancetta and scallion whites, cooking until the pancetta is crispy, 4-5 minutes. Remove the pancetta and scallions from the pan, leaving the rendered fat behind.
4. Reduce the heat to medium and add 2 tablespoons of butter to the same pan. Once melted, whisk in the flour and cook for 1-2 minutes, whisking constantly. Slowly whisk in the milk until smooth. Stir in the chicken stock concentrates and simmer until the sauce thickens, 1-2 minutes. Remove from heat and stir in the Italian cheese blend until melted. Season with salt and pepper to taste.
5. Add the cooked cavatappi, pancetta mixture and about three-quarters of the roasted cauliflower to the cheese sauce, stirring to combine. Transfer the mixture to a lightly oiled baking dish. Top with the remaining cauliflower. Bake until bubbling, 5-7 minutes.
6. Serve the mac and cheese garnished with the reserved scallion greens.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Thaw and pat dry before roasting to ensure it gets golden and crispy.

Can I make this dish ahead of time?

Absolutely! Assemble the mac and cheese without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.

What can I substitute for pancetta?

Bacon or prosciutto are great substitutes. If you prefer a vegetarian version, omit the pancetta and add a pinch of smoked paprika for flavor.