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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Italian Cheese Blend(ContainsMilk)
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.