Roasted Cauliflower Bacon Mac and Cheese with Cavatappi

This isn’t your average mac and cheese. We’re taking it up a notch with roasted cauliflower that brings a sweet, nutty flavor and tender-crisp texture, plus smoky bacon bits for that irresistible crunch. The curly cavatappi pasta catches every bit of the creamy, cheesy sauce.

Best of all, it comes together in about 35 minutes with simple ingredients. Whether you need a quick weeknight dinner or a crowd-pleasing side, this dish delivers comfort and flavor in every bite.

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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

13.5 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. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with olive oil, salt and pepper. Roast until tender, 20-25 minutes.
2. Once water is boiling, add cavatappi. Cook until al dente, 9-11 minutes. Reserve 1/4 cup pasta water, then drain.
3. Meanwhile, heat a large dry pan over medium-high heat. Add bacon and cook, flipping occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Discard all but 1 tsp bacon fat from pan.
4. Melt butter in the same pan over medium heat. Add scallion whites and cook until softened, about 1 minute. Add flour and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in milk and stock concentrate. Increase heat to high and let bubble until slightly thickened, 1-2 minutes. Turn off heat, whisk in cheese. Season with salt and pepper.
5. Crumble bacon into small pieces. Stir bacon, cavatappi, cauliflower and 2 tbsp reserved pasta water into the sauce. If pasta seems dry, add more pasta water.
6. Divide mac and cheese between plates. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well. Adjust cooking time according to package directions.

Can I make this vegetarian?

Absolutely! Omit the bacon and use vegetable stock concentrate instead of chicken. For a smoky flavor, add a pinch of smoked paprika.

How do I reheat leftovers?

Reheat in a skillet over medium-low heat with a splash of milk or water, stirring until creamy. You can also microwave in 30-second bursts.