Creamy Cauliflower & Pancetta Mac and Cheese

This Creamy Cauliflower & Pancetta Mac and Cheese is indulgent yet nourishing. Roasted cauliflower adds anti-inflammatory benefits while pancetta brings savory richness, all coated in a cheesy, creamy sauce that’s perfect for weeknight dinners or cozy meals.

Introduction

Comfort food meets nutrient-packed goodness in this mac and cheese. Roasted cauliflower, crispy pancetta, and tender pasta combine with a creamy cheese sauce for a meal that satisfies both the palate and your body. Ideal for weeknight dinners, meal prep, or a cozy indulgence, this dish balances flavor, protein, and anti-inflammatory ingredients.

🌿 Mindful Morsel

Cauliflower is rich in vitamin C, fiber, and anti-inflammatory compounds, while garlic and scallions support digestion and immunity. Pancetta adds protein, and cheese provides calcium and vitamin D for bone health. Together, these ingredients make this mac and cheese both comforting and nourishing.

Recipe Information

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 30–35 minutes

  • Total Time: ~45–50 minutes

  • Calories per Serving: ~550–600 (depending on cheese amount)

Ingredients

  • 4 scallions/green onions (whites and greens separated)

  • 2 ½ cups cauliflower florets

  • Olive oil

  • 4 garlic cloves (or jarred minced garlic)

  • 1 Tbsp butter

  • 16 oz cavatappi pasta (or swap out for a gluten-free pasta)

  • 4 oz pancetta

  • 2 Tbsp flour

  • 2 cups milk

  • 2 Tbsp chicken stock concentrate

  • 8 oz Italian shredded cheese blend (16 oz if extra cheesy)

  • Salt and freshly ground black pepper

Instructions

  1. Prep vegetables: Wash and slice scallions (whites and greens separated). Break cauliflower into small florets for even roasting.

  2. Preheat oven: 400°F (200°C).

  3. Cook pasta: Bring 16 cups of salted water to a boil. Add cavatappi and cook 9–11 minutes or until al dente. Drain and set aside.

  4. Roast cauliflower: Toss cauliflower with olive oil, garlic, salt, and pepper. Roast 20–25 minutes until tender and lightly golden.

  5. Cook pancetta: In a frying pan, cook half of the pancetta and scallion whites 4–5 minutes until crispy. Remove from pan, keeping as much oil as possible.

  6. Make cheese sauce: Melt butter in the pan over medium heat. Stir in flour 1–2 minutes. Gradually whisk in milk, then add chicken stock concentrate. Bring to a simmer 1–2 minutes, then remove from heat and stir in shredded cheese. Season with salt and pepper.

  7. Combine pasta & sauce: Stir in cooked pasta, roasted cauliflower, and pancetta to coat thoroughly.

  8. Bake: Pour mixture into an ovenproof pan and bake 5–7 minutes until heated through.

  9. Serve: Garnish with remaining scallion greens and enjoy warm.

Tips/Notes

  • For extra creaminess, add a splash of cream or a little more cheese.

  • Swap pancetta with turkey bacon for a lighter protein option.

  • Leftovers keep in the fridge for 2–3 days and reheat well in the oven or microwave.

  • Add a sprinkle of smoked paprika or fresh herbs for added flavor and visual appeal.

Social Media Callout

Tried this Creamy Cauliflower & Pancetta Mac and Cheese? Share your plate on Instagram and tag @mmmindfulmorsels, I’d love to see your cozy creation!