This is a nice twist on the classic mac and cheese.  I have served it before for adult and children parties and they both gave great reviews for it.  The cauliflower is a nice way to throw in a vegetable for small ones, and if you eat meat, well the pancetta will definitely make you happy as well.  I personally, also like to throw peas in! 🙂

Prep Time: 5 minutes   Total:  30 minutes   Serves: 2 people

Ingredients you need to cook this shit:

• 2 Scallions
• 10 oz Cauliflower Florets
• 6 oz of Cavatappi Pasta
• 1/2 cup of diced Pancetta
• 1 TBSP of Flour
• 1 cup of Reduced Fat Milk
• 1 Chicken Stock Concentrate
• 1/2 cup of Italian Cheese Blend
• 1 TBSP of butter
• 2 tsp of olive oil
• Salt and Pepper

Directions you need to cook this shit:

1. 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 white separate.  Toss cauliflower on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown and tender, 20-25 minutes.
2. Add the cavatappi pasta to boiling water. Cook until al dente, 9-11 minutes. Drain.
3. Meanwhile, heat a large pan over medium-high heat.  Add pancetta and scallion whites, and toss until crispy, 4-5 minutes.  Remove from pan, retaining as much oil as possible.
4. Heat 1 TBSP butter in a same pan over medium heat.  Once melted, whisk in flour. Whisk constantly 1-2 minutes. Very slowly whisk in milk until combined.  Add chicken stock concentrate and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir in cheese.  Season with salt and pepper.
5. Stir in cavatappi pasta, pancetta mixture, and 3/4 of the cauliflower into cheese sauce.  Transfer to a medium, lightly oiled baking dish (if pan is ovenproof, you can skip this step). Top with remaining cauliflower, and cook until bubbling, 5-7 minutes.
6. Garnish with scallion greens and serve.

731 calories, Fat: 31 g, Sat. Fat: 14 g, Protein: 29 g, Carbs: 86 g, Sugar: 12 g, Sodium: 963 mg, Fiber: 6 g