Ingredients
16ozcavatappi pasta
2cauliflower heads
8ozbacon
2tbspflour
13.5ozmilk
1cupchicken stock
2cupsItalian cheese blend,shredded
1cupscallions
2tspolive oil
1tbspbutter
1tspsalt,to taste
1tsppepper,to taste
Preparation
Preheat the oven to 400 degrees F. Bring a large pot of water to boil. Trim and 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 in the oven for about 25 minutes until tender.
Heat a large pan over medium high heat. Add the bacon and cook until just crispy. Remove from the pan and set aside to drain on paper towels. Remove pan from heat, reserving just 1 tablespoon of bacon fat.
Once the water is boiling, add the pasta and cook until al dente. Drain.
Heat the butter in a pan with reserved bacon fat until melted. Add the scallion whites and cook for 1 minute. Add the flour and cook, stirring, for about 1 minute until lightly browned.
Slowly whisk in the milk. Stir in the stock and simmer until thickened.
Stir in cheese until thoroughly combined. Remove pan from heat. Season with salt and pepper.
Crumble bacon into pieces. Stir the bacon, pasta, and the cauliflower into the sauce.
Transfer into a lightly oiled baking dish. Scatter the remaining cauliflower on top.
Bake until bubbly, 5 to 7 minutes.
Garnish with scallion greens and serve. Enjoy!
