Cauliflower Pancetta Mac and Cheese
- Wheat
- Milk
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.
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
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
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!
