Creamy Cauliflower and Pancetta Mac and Cheese with Cavatappi

This mac and cheese is anything but ordinary. We’ve taken the classic creamy pasta bake and added tender roasted cauliflower and crispy pancetta for a dish that’s both comforting and exciting. The cavatappi pasta captures the rich, cheesy sauce in every spiral, while the cauliflower adds a subtle nuttiness and the pancetta brings a salty, savory crunch.

It’s the perfect weeknight dinner that comes together quickly, using simple ingredients to create something truly special. Whether you’re looking to sneak more veggies into your meal or just want to try a new twist on a favorite, this recipe delivers on all fronts.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 ounce PancettaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 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. Trim and thinly slice scallions, separating white and green parts. Toss cauliflower florets with olive oil, salt and pepper on a baking sheet. 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. While pasta cooks, heat a large ovenproof pan over medium-high heat. Add scallion whites and half the pancetta. Cook until pancetta is crisp and browned, 4-5 minutes. Use a slotted spoon to remove pancetta and scallions, leaving rendered fat in the pan.
4. Reduce heat to medium and melt butter in the same pan. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk while whisking, then stir in chicken stock concentrate. 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 three-quarters of the roasted cauliflower into the cheese sauce. Top with remaining cauliflower. If your pan isn’t ovenproof, transfer to a lightly oiled baking dish. Bake until bubbly, 5-7 minutes.
6. Serve garnished with scallion greens.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini will work well.

Can I make this ahead of time?

You can assemble the dish up to baking, then cover and refrigerate. Bake just before serving, adding a few extra minutes if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.