Creamy Cavatappi Mac and Cheese with Roasted Cauliflower and Crispy Pancetta

This creamy mac and cheese is a guaranteed crowd-pleaser, featuring tender cavatappi pasta enveloped in a velvety béchamel sauce made with a blend of Italian cheeses. The addition of roasted cauliflower adds a nutty flavor and a brainy look, while crispy pancetta provides a savory crunch that will satisfy even the pickiest eaters.

Perfect for a cozy dinner or a fun Halloween-themed meal, this dish is both delicious and nutritious. The cauliflower not only looks like little brains but also packs a healthy punch. Serve it up and watch it disappear!

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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 your oven to 400°F (200°C). Bring a large pot of salted water to a boil. Trim and thinly slice the scallions, separating the white and green parts. Toss the cauliflower florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender, about 20-25 minutes.
2. Once the water is boiling, add the cavatappi pasta. Cook until al dente, about 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 mixture to a plate, leaving the rendered fat in the pan.
4. Reduce the heat to medium. Add the butter to the pan and melt. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the flour is lightly golden. Slowly pour in the milk while whisking to prevent lumps. Add the chicken stock concentrate and continue whisking 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 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 greased baking dish. Top with the remaining cauliflower. Bake until bubbly, about 5-7 minutes.
6. Serve the mac and cheese hot, garnished with the reserved scallion greens.

Recipe Tips

FAQ

Can I make this mac and cheese ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it. When ready to serve, bake at 400°F for about 10-15 minutes until hot and bubbly.

Can I use a different type of cheese?

Absolutely! A blend of Gruyère, mozzarella and Parmesan works well. Feel free to use your favorite melting cheeses.

Is there a vegetarian version?

To make it vegetarian, simply omit the pancetta and use vegetable stock concentrate instead of chicken. You can also add more roasted vegetables like mushrooms or bell peppers.