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Cauliflower Bacon Mac 'N' Cheese

Cauliflower Bacon Mac 'N' Cheese

with Cavatappi Pasta

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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.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

10 ounce

Cauliflower Florets

6 ounce

Cavatappi Pasta

(ContainsWheat)

4 ounce

Bacon

1 tablespoon

Flour

(ContainsWheat)

6.75 ounce

Milk

(ContainsMilk)

1 unit

Chicken Stock Concentrate

½ cup

Italian Cheese Blend

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber6 g
Protein32 g
Cholesterol80 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

3

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.

4

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.

5

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.

6

Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.