Roasted Cauliflower and Pancetta Mac and Cheese with Cavatappi

This mac and cheese takes the classic comfort dish to new heights with tender roasted cauliflower and crispy pancetta. The creamy cheese sauce coats every twist of cavatappi pasta, while the cauliflower adds a subtle nuttiness and the pancetta brings a salty, savory crunch.

It’s a satisfying one-dish meal that proves vegetables and indulgence can happily coexist. Perfect for a cozy weeknight dinner or when you want to impress without too much fuss.

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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

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

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. 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. Drain.
3. Meanwhile, heat a large ovenproof pan over medium-high heat. Add half the pancetta and scallion whites. Cook until crisp and browned, 4-5 minutes. Remove with a slotted spoon, leaving oil in pan.
4. Melt butter in the same pan over medium heat. Add flour and stir constantly for 1-2 minutes. Slowly whisk in milk, 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 drained cavatappi, pancetta mixture and ¾ of the roasted cauliflower into the sauce. Top with remaining cauliflower. Bake until bubbly, 5-7 minutes.
6. Divide among plates and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or fusilli works well.

Can I make this ahead of time?

You can assemble the dish without baking, then refrigerate and bake just before serving. Add a few extra minutes to the baking time.

What can I substitute for pancetta?

Bacon or diced ham are good substitutes. Cook until crispy before adding.