Cavatappi Mac and Cheese with Roasted Cauliflower and Crispy Pancetta

This baked pasta dish takes classic mac and cheese to new heights with the addition of tender roasted cauliflower and crispy pancetta. The cavatappi noodles are perfect for holding onto the rich, creamy cheese sauce made with a blend of Italian cheeses.

Roasting the cauliflower brings out its natural sweetness and adds a lovely caramelized flavor that pairs beautifully with the salty, savory pancetta. A final sprinkle of scallion greens adds a fresh finish to this comforting, crowd-pleasing meal.

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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, keeping the white and green parts separate. Toss the cauliflower florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender, 20-25 minutes.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Drain and set aside.
3. Heat a large ovenproof skillet over medium-high heat. Add the pancetta and scallion whites. Cook, stirring occasionally, until the pancetta is crispy and browned, 4-5 minutes. Use a slotted spoon to transfer the pancetta and scallion whites to a plate, leaving the rendered fat in the pan.
4. Reduce the heat to medium. Add 2 tablespoons of butter to the pan and let it melt. Whisk in the flour and cook for 1-2 minutes until it loses its raw smell. Slowly pour in the milk, whisking constantly. Add the chicken stock concentrate and continue whisking until the sauce thickens, 1-2 minutes. Remove from heat and stir in the shredded Italian cheese blend until melted. Season with salt and pepper.
5. Add the cooked cavatappi, the pancetta mixture and about three-quarters of the roasted cauliflower to the cheese sauce. Stir to combine. If your skillet is not ovenproof, transfer the mixture to a lightly oiled baking dish. Scatter the remaining cauliflower on top.
6. Bake until bubbly, 5-7 minutes. Divide among plates, garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

Yes, assemble the mac and cheese (without baking) and refrigerate. Bake just before serving, adding 5-10 minutes to the baking time.

Can I substitute the pancetta?

Bacon or diced ham can be used instead of pancetta.