Roasted Cauliflower and Pancetta Baked Mac and Cheese with Cavatappi

This baked mac and cheese takes the classic comfort dish to new heights with the addition of roasted cauliflower and crispy pancetta. The cauliflower adds a subtle nuttiness and tender texture, while the pancetta brings a salty, savory crunch. All tossed in a creamy cheese sauce and baked until bubbly, this dish is sure to become a family favorite.

Using cavatappi pasta, which holds the sauce beautifully and a blend of Italian cheeses, every bite is rich and satisfying. Garnished with fresh scallions, it’s a complete meal that’s perfect for weeknight dinners or special occasions.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

20 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 cup MilkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

olive oilView ingredient guideLike ingredientDislike ingredient

butterView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

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 tender, 20-25 minutes.
2. Add the cavatappi to the 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 the pancetta and scallion whites. Cook, stirring, until the pancetta is crispy and browned, 4-5 minutes. Remove the pancetta and scallion whites with a slotted spoon, leaving the fat in the pan.
4. Melt 2 tablespoons of butter in the same pan over medium heat. Add the flour and stir constantly for 1-2 minutes until the raw smell disappears. Slowly pour in the milk, whisking continuously. Stir in the chicken stock concentrate and let simmer until thickened, 1-2 minutes. Remove from heat, stir in the Italian cheese blend until melted and season with salt and pepper.
5. Add the cooked cavatappi, pancetta mixture and three-quarters of the roasted cauliflower to the sauce. Stir to combine. If your pan is not ovenproof, transfer the mixture to a lightly oiled baking dish. Scatter the remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
6. Divide the mac and cheese among plates, garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or penne works well.

Can I make this dish ahead of time?

Yes, assemble the mac and cheese without baking, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the baking time.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.