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Cauliflower Pancetta Mac & Cheese

Cauliflower Pancetta Mac & Cheese

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Everyone has their own favorite spin on the classic mac and cheese, but prepare to make room on your roster for this one. When it comes to cooking, a little pancetta makes everything better. Reduced-fat milk and cauliflower make this comfort food winner just a bit more virtuous.

Tags:Nut freeNut freeNut free
Allergens:WheatMilk
Preparation Time
45 minutes
Cooking difficulty
Level 2
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

4 ounce

Pancetta

1 head

Cauliflower

2 unit

Scallions

2 tablespoon

Flour

(ContainsWheat)

8 ounce

Italian Cheese Blend

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

4 ounce

Milk

(ContainsMilk)

6 ounce

Shell Pasta

(ContainsWheat)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)4422.488 kJ
Calories1057 kcal
Fat54 g
Carbohydrate93 g
Dietary Fiber9 g
Protein55 g
Sodium1598 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
Utensils
Pot
Baking Sheet
Pan
Large Pan
Whisk
Baking Dish
InstructionsPDF
Instructions
1

Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the pasta to the water and cook for 8-10 minutes until al dente. Drain. HINT: Toss the drained pasta with 1 teaspoon olive oil to prevent it from sticking.

2

Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate.

3

Toss the cauliflower on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place the baking sheet in the oven for 20-25 minutes until golden brown and tender.

4

Heat a medium pan over medium heat. Add the pancetta and scallion whites to the pan and cook, tossing, for 4-6 minutes until the pancetta is crispy. Set aside, leaving as much oil in the pan as possible.

5

Make the cheese sauce: heat 2 tablespoons butter in the same pan over medium heat. Once melted, add the flour into the butter and cook, whisking constantly, for 1-2 minutes. Very slowly whisk the milk into the pan a little bit at a time until combined. Add the stock concentrate to the pan and bring the mixture to a simmer for 1-2 minutes, until thickened. Remove the pan from the heat and stir in the cheese. Season with salt and pepper (to taste).

6

Stir the pasta, pancetta mixture, and ¾ the cauliflower into the cheese sauce, then transfer mixture to a lightly oiled baking dish. Top with the remaining cauliflower, then transfer dish to the oven to bake for 5-7 minutes, until bubbling.

7

Garnish the macaroni and cheese with scallion greens and enjoy!

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