Cauliflower Mac and Cheese with Pancetta and Cavatappi

Mac and cheese gets a delicious upgrade with roasted cauliflower and crispy pancetta. The cavatappi pasta holds the creamy cheese sauce perfectly, while the cauliflower adds a tender, nutty flavor that blends beautifully with the savory pancetta.

This dish comes together on the stovetop and finishes in the oven for a bubbly, golden top. A sprinkle of fresh scallions adds a bright finish. It’s comfort food that’s a little more adventurous-and just as satisfying.

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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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 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, keeping whites and greens separate. 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. Heat a large ovenproof pan over medium-high heat. Add pancetta and scallion whites. Cook, tossing, until pancetta is crisp and browned, 4-5 minutes. Remove pancetta and scallions with a slotted spoon, leaving fat in the pan.
4. Reduce heat to medium. Melt butter in the same pan, then whisk in flour. Cook, stirring constantly, for 1-2 minutes. Slowly pour in milk while whisking. Add chicken stock concentrate and simmer until thickened, 1-2 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper.
5. Stir cooked pasta, pancetta mixture and ¾ of the roasted cauliflower into the cheese sauce. If your pan isn’t ovenproof, transfer to a lightly oiled baking dish. Scatter remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
6. Divide among plates, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I prepare this dish ahead of time?

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

What can I substitute for Italian cheese blend?

A mix of shredded mozzarella, provolone and Parmesan works well. Gruyère is also excellent.

How do I make the sauce gluten-free?

Use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend or cornstarch slurry.