Cauliflower Pancetta Mac & Cheese
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Cheese Blend
Veggie Stock Concentrate
Not included in your delivery
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.
Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate.
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.
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.
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).
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.
Garnish the macaroni and cheese with scallion greens and enjoy!