Cauliflower Bacon Mac 'n' Cheese

Name: Cauliflower Bacon Mac 'n' Cheese with Cavatappi Pasta
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 10 ounce Cauliflower Florets; 6 ounce Cavatappi Pasta; 4 ounce Bacon; 1 tablespoon Flour; 6.75 ounce Milk; 1 unit Chicken Stock Concentrate; ½ cup Italian Cheese Blend; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Cavatappi Pasta

Recipe Development TeamPublished on October 19, 2018

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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:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat25 g

Saturated Fat12 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber6 g

Protein36 g

Cholesterol80 mg

Sodium540 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

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

•Slotted Spoon

•Paper Towel

•Whisk

•Oven Dish

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. Reserve ¼ cup pasta cooking water, then 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 starting to turn crispy, 7-9 minutes. Turn off heat. Transfer bacon to a paper towellined plate. Pour out all but 1 tsp grease in pan.

Melt 1 TBSP butter in same pan over medium heat. Add scallion whites and cooked until softened, about 1 minute. Add flour and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in milk and reserved pasta cooking water, then stir in stock concentrate. Simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese. Season with salt and pepper.

Crumble bacon into small pieces using your 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.) Top with remaining cauliflower. Bake in oven until lightly browned, 5-7 minutes.