Cauliflower Pancetta Mac and Cheese
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.
Ingredients
4 ounce
Pancetta
20 ounce
Cauliflower Florets
4 unit
Scallions
2 tablespoon
Flour
(Contains Wheat)
12 ounce
Cavatappi Pasta
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 cup
Italian Cheese Blend
(Contains Milk)
2 box
Milk
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
