HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCauliflower Bacon Mac 'N' Cheese
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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


10 ounce

Cauliflower Florets

6 ounce

Cavatappi Pasta


4 ounce


1 tablespoon



13.5 ounce



1 unit

Chicken Stock Concentrate

½ cup

Italian Cheese Blend


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber6 g
Protein41 g
Cholesterol85 mg
Sodium570 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and 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.


Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.


Meanwhile, heat a large, dry pan over medium-high heat. Add bacon and cook, flipping occasionally, until just crispy, 6-10 minutes. Turn off heat. Transfer bacon to a paper-towel-lined plate. Discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan.


Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add scallion whites and cook until softened, about 1 minute. Add flour and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in milk, then stock concentrate. Increase heat to high and let bubble until slightly thickened, 1-2 minutes. Turn off heat, then whisk in cheese. Season with salt and pepper.


Using your hands, crumble bacon into small pieces. Stir bacon, cavatappi, cauliflower, and 2 TBSP reserved pasta cooking water (⅓ cup for 4 servings) into sauce. TIP: If pasta seems dry, add a few more splashes of reserved cooking water.


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