Cauliflower Bacon Mac 'N' Cheese
with Cavatappi Pasta
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
2 unit
Scallions
10 ounce
Cauliflower Florets
6 ounce
Cavatappi Pasta
(Contains Wheat)
4 ounce
Bacon
1 tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
1 unit
Chicken Stock Concentrate
½ 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
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
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 browned and crispy, 4-6 minutes. Remove from pan and set aside to drain on paper towels. Pour out all but 1 tsp grease in pan.
Add scallion whites and 1 TBSP butter to same pan over medium heat. Stir to melt and soften, about 1 minute. Add flour and stir constantly until it loses its raw smell, 1-2 minutes. Slowly pour in milk, whisking to combine. Stir in chicken stock concentrate and let simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese. Season with salt and pepper.
Crumble bacon into small pieces with hands. Stir bacon, cavatappi, and ¾ of the cauliflower into sauce in pan. (TIP: If your pan is not ovenproof, transfer mixture to a medium, lightly oiled baking dish at this point.) Scatter remaining cauliflower over top. Bake in oven until bubbly, 5-7 minutes.
Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.
