Cauliflower Bacon Mac 'N' Cheese

Name: Cauliflower Bacon Mac 'N' Cheese with Cavatappi and Scallions
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Scallions; 20 ounce Cauliflower Florets; 12 ounce Cavatappi Pasta; 8 ounce Bacon; 2 tablespoon Flour; 13.5 ounce Milk; 2 unit Chicken Stock Concentrate; 1 cup Italian Cheese Blend; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Cavatappi and Scallions

Recipe Development TeamPublished on November 08, 2018

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(3.6K customers rated)

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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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

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

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat26 g

Saturated Fat12 g

Carbohydrate85 g

Sugar12 g

Dietary Fiber6 g

Protein37 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

•Large Pan

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.