Although we love a gooey, stick-to-your-ribs sort of mac n’ cheese, sometimes you want a version that offers all of the same comforts but with a lighter, brighter feel to it. This recipe does just that, folding some crispy roasted cauliflower into the mix, adding a dash of warm North African spices, and introducing a cheese sauce that’s creamy without feeling weighed down. If the bright orange mac is an occasional treat, this is one you can enjoy any night of the week.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Italian Cheese Blend(ContainsMilk)
Turkish Spice Blend
Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt, pepper, and ½ tsp Turkish spice. Roast until tender and lightly browned, about 25 minutes.
Thinly slice scallions, keeping greens and whites separate. Halve, peel, and finely chop the onion.
Bring water and a large pinch of salt to a boil in a large pot. Once water is boiling, add gemelli pasta. Cook until al dente, 9-11 minutes. Drain.
Heat butter in a large ovenproof pan over medium-high heat. Add onion and scallion whites. Cook until softened, 3-5 minutes. Add ½ tsp Turkish spice (we sent more) and cook until fragrant, about 1 minute.
Whisk flour into pan and cook until golden, 1-2 minutes. Slowly pour milk into pan while whisking to combine. Stir in stock concentrate and bring to a simmer. Let bubble until thickened, about 2 minutes. Remove from heat and add cheese, stirring until cheese is melted. Season with salt and pepper.
Add cooked pasta and cauliflower to cheese sauce and stir to combine. (TIP: Transfer mixture to baking dish if you don't have an ovenproof pan.) Bake until top is lightly crisped, about 5 minutes. In a large bowl, toss mixed greens with balsamic vinegar and a drizzle of olive oil. Serve on the side.