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Cauliflower Mac 'n' Cheese

Cauliflower Mac 'n' Cheese

with Pancetta, Cavatappi and Scallions

Hall Of Fame
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Normally, we don’t mess with classics like mac ’n’ cheese. But when our chefs suggested adding some cauliflower and pancetta, there was no doubt that we just had to go there. The result? A dish that’s as genre-bending as it is comforting. It’s proof that vegetables and comfort food can coexist in melty, creamy, tender, and porky harmony.

Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

10 ounce

Cauliflower Florets

6 ounce

Cavatappi Pasta

(ContainsWheat)

2 ounce

Pancetta

1 tablespoon

Flour

(ContainsWheat)

1 cup

Milk

(ContainsMilk)

1 unit

Chicken Stock Concentrate

½ cup

Italian Cheese Blend

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber6 g
Protein26 g
Cholesterol50 mg
Sodium610 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Strainer
Large Pan
Slotted Spoon
Whisk
Oven Dish
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions, keeping greens and whites separate. Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes.

2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

3

Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add scallion whites and half the pancetta from package (use the rest as you like). Cook, tossing, until crisp and browned at the edges, 4-5 minutes. Remove from pan with a slotted spoon, keeping as much rendered oil in pan as possible.

4

Melt 1 TBSP butter in same pan over medium heat. Once melted, add flour and stir constantly until it loses its raw smell, 1-2 minutes. Slowly pour in 1 cup milk (we sent more), whisking to combine. Stir in stock concentrate and let simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese. Season with salt and pepper.

5

Stir cavatappi, pancetta mixture, and ¾ of the cauliflower into sauce in pan. (TIP: If your pan is not ovenproof, transfer mixture to a medium, lightly oiled baking dish at this point.) Scatter remaining cauliflower over top. Bake in oven until bubbly, 5-7 minutes.

6

Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.