Roasted Cauliflower Bacon Mac and Cheese with Cavatappi

This mac and cheese is anything but ordinary. We’ve loaded it with roasted cauliflower for a touch of sweetness and crispy bacon for a smoky crunch, all tossed in a creamy cheese sauce with curly cavatappi pasta. It’s comfort food that feels a little bit fancy.

Roasting the cauliflower instead of boiling it brings out its natural sweetness and gives it a tender, slightly crisp edge that pairs perfectly with the rich, gooey sauce. Every bite is a delightful mix of textures and flavors.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 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. 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. Add cavatappi to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
3. Heat a large dry pan over medium-high heat. Add bacon and cook until crispy, 6-10 minutes. Transfer bacon to a paper towel-lined plate. Discard all but 1 teaspoon bacon fat from the pan.
4. Melt butter in the same pan over medium heat. Add scallion whites and cook until softened, about 1 minute. Stir in flour and cook, stirring constantly, until lightly browned, 1-2 minutes. Slowly whisk in milk, ¼ cup reserved pasta water and stock concentrate. Increase heat to high and boil until slightly thickened, 1-2 minutes. Remove from heat and whisk in cheese until melted. Season with salt and pepper.
5. Chop bacon into small pieces. Stir bacon, cavatappi and roasted cauliflower into the sauce. If the sauce seems dry, add more reserved pasta water, 1 tablespoon at a time, until creamy.
6. Divide mac and cheese between plates. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat it dry before roasting to ensure it gets tender and slightly caramelized.

How do I make this recipe vegetarian?

Omit the bacon and use vegetable stock concentrate instead of chicken. You can also add a pinch of smoked paprika for a smoky flavor.

Can I prepare this dish ahead of time?

Yes, assemble the mac and cheese without the scallion garnish, cover and refrigerate. Reheat in the oven at 350°F until bubbly, then garnish before serving.