HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCauliflower Pancetta Mac And Cheese
Cauliflower Pancetta Mac and Cheese

Cauliflower Pancetta Mac and Cheese

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Normally, we don’t mess with classics like mac and cheese. But when our chefs, Freida and Nate, suggested adding some pancetta and cauliflower, we had to give it a taste. Thanks to our special Italian cheese blend, this dish packs all the creaminess your kids love. The only difference? Hidden veggies.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 ounce


20 ounce

Cauliflower Florets

4 unit


2 tablespoon



12 ounce

Cavatappi Pasta


2 unit

Chicken Stock Concentrate

1 cup

Italian Cheese Blend


2 box



Not included in your delivery

2 tablespoon



4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3079 kJ
Calories736 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber6 g
Protein30 g
Cholesterol0 mg
Sodium898 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
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. 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 until golden brown and tender, 20-25 minutes.


Boil the cavatappi: Add cavatappi to boiling water. Cook until al dente, 9-11 minutes. Drain.


Meanwhile, heat a large pan over medium-high heat. Add pancetta and scallion whites, and toss until crispy, 4-5 minutes. Remove from pan, retaining as much oil as possible.


Heat 2 TBSP butter in same pan over medium heat. Once melted, whisk in flour. Whisk constantly 1-2 minutes. Very slowly whisk in milk until combined. Add stock concentrates and 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 cheese sauce. Transfer to a large, lightly oiled baking dish. (TIP: If your pan is ovenproof, you can skip this step!) Top with remaining cauliflower, and cook until bubbling, 5-7 minutes.


Serve: Garnish with scallion greens and enjoy!