Cauliflower Mac 'N' Cheese

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

with Pancetta, Cavatappi, and Scallions

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Normally, we don’t mess with classics like mac ’n’ cheese. But when our chefs suggested adding some cauliflower and pancetta, there was no doubt that we just had to go there. The result? A dish that’s as genre-bending as it is comforting. It’s proof that vegetables and comfort food can coexist in melty, creamy, tender, and porky harmony.

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)

4 ounce

Pancetta

2 tablespoon

Flour

(Contains: Wheat)

2 cup

Milk

(Contains: Milk)

2 unit

Chicken Stock Concentrate

1 cup

Italian Cheese Blend

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat27 g

Saturated Fat14 g

Carbohydrate85 g

Sugar11 g

Dietary Fiber6 g

Protein29 g

Cholesterol65 mg

Sodium920 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

Instructions

PDF

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Trim, then 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. Drain.

Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add pancetta and scallion whites. Cook, tossing, until crisp and browned at the edges, 4-5 minutes. Remove from pan with a slotted spoon, keeping as much oil in pan as possible.

Melt 2 TBSP butter in same pan over medium heat, then add flour. Stir constantly until flour loses its raw smell, 1-2 minutes. Slowly pour in 2 cups milk (we sent more), whisking to combine. Stir in stock concentrates and let simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese. Season with salt and pepper.

Stir cavatappi, pancetta mixture, and ¾ of the cauliflower into sauce in pan. (TIP: If your pan is not ovenproof, transfer mixture to a lightly oiled baking dish at this point.) Scatter remaining cauliflower over top. Bake in oven until bubbly, 5-7 minutes.