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:
- 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.
- Add the cavatappi pasta to boiling water. Cook until al dente, 9-11 minutes. Drain.
- 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.
- 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.
- 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.
- 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