Fast Pancetta Mac ’n’ Cheese
with Cauliflower ‘Rice’ & Peas
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
There’s nothing mac ’n’ cheese can’t handle. Hot, creamy and super-comforting, it’s the ultimate winter weapon—especially when you airdrop some satisfying meat and veggies into the pan. Make the basics even better by using fresh pasta in the form of twists of torchiette, boiled to al dente and bathed in a sauce of grated mozza, cream and butter. Crisped nubs of pancetta add some satisfyingly salty chew, fleshed out with riced cauliflower and green peas.
We will send you:
- 85g Pancetta
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Green peas
- 225g Fresh torchiette
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 30g Grated mozzarella
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
17 g
Sodium
1370 mg
Total Carb
82 g
Sugars
7 g
Protein
33 g
Fibre
9 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the mac ’n’ cheese
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the pancetta and cook, stirring frequently, 3 to 5 min., until beginning to brown. Add the cauliflower rice, spices and S&P. Cook, stirring occasionally, 3 to 5 min., until the pancetta* is golden brown and crispy and the cauliflower rice is tender.
Finish the mac ’n’ cheese
To the pan of pancetta and cauliflower rice, add the pasta, cream, demi-glace, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer and add the cheese and peas. Cook, stirring frequently, 1 to 2 min., until combined and coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the mac ’n’ cheese between your bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
