Cavatappi Mac and Cheese with Roasted Cauliflower and Bacon

This isn’t your average mac and cheese. We’ve taken the classic comfort dish and elevated it with curly cavatappi pasta, smoky bacon and roasted cauliflower that adds a sweet, tender bite. The creamy cheese sauce-made with a blend of Italian cheeses-coats every noodle, while the bacon brings a salty crunch.

Roasting the cauliflower instead of boiling it brings out its natural sweetness and gives it a crisp-edged texture that pairs beautifully with the rich, gooey sauce. It’s a satisfying meal that feels indulgent but includes a healthy dose of veggies. Perfect for weeknight dinners or when you need a little extra comfort.

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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

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce 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

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. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Toss cauliflower on a baking sheet with olive oil, salt and pepper. Roast until tender, 20-25 minutes.
2. Meanwhile, heat a large ovenproof pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 8-10 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 teaspoon of bacon fat from the pan and set aside.
3. Add cavatappi to the boiling water and cook until al dente, 9-11 minutes. Drain.
4. In the same pan with reserved bacon fat, melt 1 tablespoon butter over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Sprinkle in flour and cook, stirring, until lightly browned, 1-2 minutes. Slowly whisk in milk, then stir in chicken stock concentrates. Simmer until thickened, 1-2 minutes. Remove from heat and stir in Italian cheese blend until melted and smooth. Season with salt and pepper.
5. Crumble the bacon. Stir bacon, cooked pasta and three-quarters of the roasted cauliflower into the cheese sauce. If your pan isn’t ovenproof, transfer mixture to a lightly oiled baking dish. Scatter remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
6. Divide mac and cheese among plates, garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well in this recipe.

Can I make this dish ahead of time?

You can assemble the mac and cheese (without baking) and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when ready to bake.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to restore creaminess.