Creamy Cauliflower Mac and Cheese with Crispy Pancetta

This mac and cheese is proof that vegetables and comfort food can coexist beautifully. We’ve taken the classic creamy pasta bake and added roasted cauliflower for a touch of sweetness and texture, plus crispy pancetta for a salty, savory crunch. The result is a dish that’s both indulgent and surprisingly balanced.

Perfect for a cozy weeknight dinner or a crowd-pleasing side, this recipe comes together with a simple stovetop cheese sauce and a quick oven finish. The cauliflower is roasted until golden and tender, then folded into the sauce along with al dente cavatappi and crispy pancetta. A final bake creates a bubbling, golden top that’s irresistible.

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Ingredients

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Thinly slice scallions, separating white and green parts. Toss cauliflower florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until golden and 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 pan over medium-high heat. Add pancetta and scallion whites, cooking until crispy, 4-5 minutes. Remove from pan, leaving rendered fat in the pan.
4. Reduce heat to medium. Add butter to the pan; once melted, whisk in flour and cook for 1-2 minutes, whisking constantly. Slowly whisk in milk until smooth. Stir in 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. Add cooked pasta, pancetta mixture and three-quarters of the roasted cauliflower to the cheese sauce. Stir to combine. Transfer to a lightly oiled medium baking dish. Top with remaining cauliflower.
6. Bake until bubbling, 5-7 minutes. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry thoroughly before roasting to avoid excess moisture.

What can I substitute for pancetta?

Bacon or diced ham work well as substitutes.

Can I make this dish ahead of time?

Yes, assemble the dish without the final bake, cover and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time.