Creamy Cauliflower and Pancetta Mac and Cheese with Cavatappi Pasta

This mac and cheese takes the classic comfort dish to new heights with the addition of roasted cauliflower and crispy pancetta. The cauliflower adds a tender, nutty flavor that pairs beautifully with the rich, creamy cheese sauce, while the pancetta brings a salty, savory crunch. Cavatappi pasta, with its spiral shape, catches every bit of sauce, ensuring each bite is packed with flavor.

Perfect for a weeknight dinner or a cozy weekend meal, this recipe is sure to become a family favorite. The combination of textures and flavors—from the creamy sauce to the crispy pancetta and tender cauliflower—creates a satisfying dish that feels both indulgent and wholesome. Serve it hot, garnished with fresh scallions, for a meal that’s as beautiful as it is delicious.

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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 the oven to 400°F (200°C). Bring a large pot of salted water to a boil. Thinly slice the scallions, separating the white and green parts. On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Roast until tender, about 20-25 minutes.
2. Add the cavatappi to the boiling water and cook until al dente, 9-11 minutes. Drain and set aside.
3. While the pasta cooks, 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, about 4-5 minutes. Use a slotted spoon to transfer the pancetta and scallions to a plate, leaving the rendered fat in the pan.
4. Reduce the heat to medium. Melt the butter in the same pan, then whisk in the flour. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden. Slowly pour in the milk, whisking continuously to prevent lumps. Add the chicken stock concentrate and stir until the sauce thickens, about 1-2 minutes. Remove from heat and stir in the Italian cheese blend until melted. Season with salt and pepper to taste.
5. Add the cooked pasta, pancetta mixture, and 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 greased baking dish. Top with the remaining cauliflower. Bake until bubbly and golden, 5-7 minutes.
6. Serve the mac and cheese hot, garnished with the reserved scallion greens.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower florets. Thaw them first and pat dry to remove excess moisture before roasting.

What can I substitute for pancetta?

Bacon or diced ham are good substitutes for pancetta. Cook them until crispy before adding to the sauce.

Can I make this dish ahead of time?

Yes, you can assemble the mac and cheese up to the baking step. Cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time.