recipe box · Pasta & Rice
Cauliflower and Pancetta Mac and Cheese
It’s my go-to for bring-a-dish parties.
Ingredients
- 8 oz pancetta, diced
- 2 heads cauliflower
- 4 scallions
- 12 oz macaroni
- 8 oz Italian cheese blend
- 4 tbsp all-purpose flour
- 2 cups reduced-fat milk
- 2 chicken stock concentrates (https://www.amazon.com/dp/B06X3XR7HR)
- 4 tbsp butter
- Kosher salt
- Freshly ground pepper
Steps
- Prep and start pasta. Preheat the oven to 400°F. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the macaroni and cook for 8–10 minutes until al dente. Drain. (Hint: toss the drained macaroni with a drizzle of olive oil to prevent it from sticking.) Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate.
- Roast cauliflower. Place the cauliflower on a baking sheet and season with salt and pepper. Roast for 20–25 minutes until golden brown and tender.
- Crisp the pancetta. Heat a medium pan over medium heat. Add the pancetta and scallion whites and cook, tossing, for 4–6 minutes until the pancetta is crispy. Set aside, leaving as much oil in the pan as possible.
- Make the cheese sauce. Heat the butter in the same pan over medium heat. Once melted, add the flour and cook, whisking constantly, for 1–2 minutes. Very slowly whisk the milk into the pan a little bit at a time until combined. Add the stock concentrates and bring the mixture to a simmer for 1–2 minutes until thickened. Remove the pan from the heat and stir in the cheese. Season with salt and pepper to taste.
- Combine and bake. Stir the macaroni, pancetta mixture, and ¾ of the cauliflower into the cheese sauce. Transfer the mixture into a lightly oiled baking dish (9×13 for these amounts; 8×8 fits a half batch). Top with the remaining cauliflower, then bake for 5–7 minutes, until bubbling.
- Garnish with the scallion greens.
From the margins
- Quantities are the 4-person column from the card; halve everything for 2.
- The Babish bechamel mac and cheese is this same card rebuilt with a panko-thyme topping and three cheeses.
Source: HelloFresh recipe card, Sep 2015