Monster Mac 'N' Cheese

Name: Monster Mac 'N' Cheese with Cauliflower Brains and Pancetta Zombie Treats
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Scallions; 20 ounce Cauliflower Florets; 12 ounce Cavatappi Pasta; 4 ounce Pancetta; 2 tablespoon Flour; 2 cup Milk; 2 unit Chicken Stock Concentrate; 1 cup Italian Cheese Blend; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Cauliflower Brains and Pancetta Zombie Treats

Recipe Development TeamPublished on September 14, 2017

4.3

(446 customers rated)

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Mac ’n’ cheese is always guaranteed to be a mega success at dinnertime, but this recipe is truly a monster hit (and not just because it’s Halloween). It’s got plenty of creamy goodness thanks to béchamel sauce and a blend of Italian cheeses. But there are also cubes of porky pancetta (perfect for pleasing your littlest zombies) as well as brainy cauliflower, which doesn’t just look cerebral but is good for your noggin, too.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Scallions

20 ounce

Cauliflower Florets

12 ounce

Cavatappi Pasta

(Contains: Wheat)

4 ounce

Pancetta

2 tablespoon

Flour

(Contains: Wheat)

2 cup

Milk

(Contains: Milk)

2 unit

Chicken Stock Concentrate

1 cup

Italian Cheese Blend

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat28 g

Saturated Fat14 g

Carbohydrate85 g

Sugar11 g

Dietary Fiber6 g

Protein29 g

Cholesterol60 mg

Sodium940 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

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

•Slotted Spoon

Instructions

Wash and dry all produce. 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 large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes.

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

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

Melt 2 TBSP butter in same pan over medium heat, then add flour. Stir constantly until flour loses its raw smell, 1-2 minutes. Slowly pour in 2 cups milk (we sent more), whisking to combine. Stir in chicken stock concentrates and let 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 sauce in pan. (TIP: If your pan is not ovenproof, transfer mixture to a lightly oiled baking dish at this point.) Scatter remaining cauliflower over top. Bake in oven until bubbly, 5-7 minutes.