Cauliflower Pancetta Mac and Cheese with Cavatappi

This isn’t your average mac and cheese. We’ve taken the classic comfort dish and added roasted cauliflower for a tender, nutty sweetness, plus crispy pancetta for a salty, savory crunch. The result is a creamy, cheesy pasta bake that’s both familiar and excitingly new.

With cavatappi pasta, a rich cheese sauce made from Italian cheese blend and a golden top from extra roasted cauliflower, this dish is sure to become a new family favorite. It’s proof that vegetables and comfort food can coexist in perfect harmony.

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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. While pasta cooks, heat a large ovenproof pan over medium-high heat. Add scallion whites and half the pancetta. Cook until crisp and browned, 4-5 minutes. Remove 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. Slowly pour in milk while whisking. Stir in chicken stock concentrate and simmer until thickened, 1-2 minutes. Remove from heat and stir in Italian cheese blend until melted. Season with salt and pepper.
5. Add cooked cavatappi, pancetta mixture and three-quarters of the roasted cauliflower to the cheese sauce. Stir to combine. If your pan is not ovenproof, transfer to a lightly oiled baking dish. Scatter remaining cauliflower on top.
6. Bake until bubbly, 5-7 minutes. Divide among plates, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Italian cheese blend with shredded cheddar, Gruyère or a mix of your favorite melting cheeses.

Can I make this dish ahead of time?

Yes, you can assemble the mac and cheese (without baking) and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time.

Is there a vegetarian version?

Absolutely! Omit the pancetta and use vegetable stock concentrate instead of chicken. You can also add a pinch of smoked paprika for a similar smoky flavor.