Cauliflower Bacon Mac 'N' Cheese

Name: Cauliflower Bacon Mac 'N' Cheese with Cavatappi and Scallions
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 and Scallions

Recipe Development TeamPublished on June 05, 2019

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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

Fat30 g

Saturated Fat13 g

Carbohydrate80 g

Sugar11 g

Dietary Fiber6 g

Protein29 g

Cholesterol80 mg

Sodium1230 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

•Paper Towel

•Whisk

Instructions

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 1 cup pasta cooking water (1½ cups 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, 1 minute. Add flour and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in milk, ¼ cup reserved pasta cooking water (½ cup for 4), and stock concentrate. Increase heat to high and boil until slightly thickened, 1-2 minutes. Turn off heat, then whisk in cheese. Season with salt (we used ½ tsp; use 1 tsp for 4) and pepper.

Chop bacon into small pieces. Stir bacon, cavatappi, and cauliflower into pan with sauce. TIP: If sauce seems dry, add remaining reserved cooking water, 1 TBSP at a time, until creamy.