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Ingredients
Scale
- 8 ounces bacon (about 6 slices), diced into small pieces
- ¼ head cauliflower, finely diced (about 2 cups)
- 5 cups water (or a combination of water and chicken stock), more as needed
- 1 tablespoon Dijon mustard
- 1–½ teaspoons coarse kosher salt, more to taste
- 16 ounces short pasta (such as orecchiette or shells)
- 8 ounces (about 2 cups) shredded sharp cheddar cheese
- 4 ounces (about 1 cup) shredded Gouda cheese
- 4 tablespoons cream cheese
- Fresh ground black pepper, to taste
- Finely chopped chives, for garnish
Instructions
- Cook diced bacon in a large pot until crispy and set aside, keeping some bacon fat in the pot.
- Sauté the diced cauliflower in the bacon fat until translucent.
- Add water and Dijon mustard, stir, and bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reduce heat and stir in cheddar, Gouda, and cream cheese until melted. Add reserved bacon.
- Taste and adjust seasoning before serving.
Notes
Stir pasta regularly to prevent sticking.
Experiment with different cheese combinations to find your favorite blend.
Adjust cauliflower amount for nutrition or preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 70