Cauliflower Bacon Mac ’n’ Cheese
with Cavatappi and Scallions
- Cereals containing gluten
- Milk
Bacon. Mac ‘n’ cheese. Need we say more? Okay, how about gooey, melty, bouncy, smoky, savory, and cascading with curls of cavatappi? Not convinced? Well, there’s a good amount of calcium-rich cauliflower in there too—roasted, not boiled, to bring out its natural sweetness and give it a crisp-edged tenderness that is sure to please.
Ingredients
2
Scallions
10
Cauliflower Florets
6
Cavatappi Pasta
(Contains: Cereals containing gluten)
4
Bacon
1
Flour
(Contains: Cereals containing gluten)
6.75
2% Reduced Fat Milk
(Contains: Milk)
1
Chicken Stock Concentrate
½
Italian Cheese Blend
(Contains: Milk)
1
Butter
(Contains: Milk)
Not included in your delivery
2
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender, 20-25 minutes.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Meanwhile, heat a large, dry pan over medium-high heat. Add bacon and cook, turning occasionally, until just crispy, 6-10 minutes. Turn off heat. Transfer to a paper-towel-lined plate. Discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add scallion whites; cook until softened, 1 minute. Add flour and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in milk, ¼ cup reserved pasta cooking water (½ cup for 4), and stock concentrate. Increase heat to high and boil until slightly thickened, 1-2 minutes. Turn off heat; whisk in Italian cheese. Season with salt (we used ½ tsp; 1 tsp for 4) and pepper.
Chop bacon into small pieces. Stir bacon, cavatappi, and cauliflower into pan with sauce. TIP: If needed, stir in more reserved cooking water 1 TBSP at a time until pasta is coated in a creamy sauce.
Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.
