Cauliflower Bacon Mac 'N' Cheese
with Cavatappi and Scallions
Bacon. Mac ’n’ cheese. Need we say more? Okay, how about gooey, melty, bouncy, smoky, savory, and cascading with curls of cavatappi? Not convinced? Well, there’s a good amount of calcium-rich cauliflower in there too—roasted, not boiled, to bring out its natural sweetness and give it a crisp-edged tenderness that is sure to please.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
20 ounce
Cauliflower Florets
12 ounce
Cavatappi Pasta
(Contains Wheat)
8 ounce
Bacon
2 tablespoon
Flour
(Contains Wheat)
13.5 ounce
Milk
(Contains Milk)
2 unit
Chicken Stock Concentrate
1 cup
Italian Cheese Blend
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender, 20-25 minutes.
Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 8-10 minutes. Remove from pan and set aside to drain on paper towels. Remove from heat. Pour out all but 1 tsp bacon fat from pan.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
Heat 1 TBSP butter in pan with reserved bacon fat until melted. Add scallion whites and cook until fragrant, about 1 minute. Add flour; cook, stirring, until lightly browned, 1-2 minutes. Slowly whisk in milk. Stir in stock concentrates and let simmer until thickened, 1-2 minutes. Remove pan from heat; stir in cheese until thoroughly combined. Season with salt and pepper.
Crumble bacon into pieces. Stir bacon, pasta, and ¾ of the cauliflower into sauce. (TIP: If your pan isn’t ovenproof, transfer mixture to a medium, lightly oiled baking dish.) Scatter remaining cauliflower over top. Bake until bubbly, 5-7 minutes.
Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.
