Main Course · Serves 2
with Cavatappi and Scallions
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.
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, then 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.
Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 8-10 minutes. Remove from pan and set aside to drain on paper towels. Remove from heat. Pour out all but 1 tsp bacon fat from pan.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
Heat 1 TBSP butter in pan with reserved bacon fat until melted. Add scallion whites and cook until fragrant, about 1 minute. Add flour; cook, stirring, until lightly browned, 1-2 minutes. Slowly whisk in milk. Stir in stock concentrates and let simmer until thickened, 1-2 minutes. Remove pan from heat; stir in cheese until thoroughly combined. Season with salt and pepper.
Crumble bacon into pieces. Stir bacon, pasta, and ¾ of the cauliflower into sauce. (TIP: If your pan isn’t ovenproof, transfer mixture to a medium, lightly oiled baking dish.) Scatter remaining cauliflower over top. Bake until bubbly, 5-7 minutes.
Divide mac ’n’ cheese between plates. Garnish with scallion greens and serve.
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