| Allergens
- Wheat
- Milk
| Total Time
30 Minutes
| Servings
2
| Calories
690 Kcal
Ingredients
- 2 unit Scallions
- 10 ounce Cauliflower Florets
- 6 ounce Cavatappi Pasta
- 2 ounce Pancetta
- 1 tablespoon Flour
- 1 cup Milk
- 1 unit Chicken Stock Concentrate
- ½ cup Italian Cheese Blend
- 2 teaspoon Olive Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
Roast Cauliflower
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 drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes.Cook Pasta
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.Crisp Pancetta
Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add half the pancetta (use the rest as you like) 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.Make Cheese Sauce
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 milk, whisking to combine. Stir in chicken stock concentrate and let simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese. Season with salt and pepper.Bake Mac 'n' Cheese
Stir cavatappi, pancetta mixture, and ¾ of the cauliflower into sauce in pan. Scatter remaining cauliflower over top. Bake in oven until bubbly, 5-7 minutes.TIP: If your pan is not ovenproof, transfer mixture to a medium, lightly oiled baking dish at this point.