Welcome to Jess Undecided - a platform I've created to share all my loves + passions.

Jess Undecided originates from a whole lot of soul-searching the last couple years to find what I'm truly about, but what I've found is that you don't have to decide on just one thing to define who you are - you can be undecided

Can't wait for you all to start to explore all of my undecided loves - enjoy your stay!

Pancetta Mac & Cheese // GoodFood

Pancetta Mac & Cheese // GoodFood

Who doesn't love Mac & Cheese?!! ... Okay, confession - me... but when I was young! I had a really strange palette and was probably one of a handful of kids that didn't like KD. 

Anyways, I am obsessed with anything involving cheese now, especially this recipe I got from GOODFOOD!

I'm a huge fan of cauliflower too, but had never tried it in a Mac & Cheese recipe so logically I was extremely curious! And was I superbly surprised! I don't think I'll go back to Mac & Cheese sans cauliflower anytime soon. 

This recipe has got my wheels turning and itching to try some new and different Mac & Cheese recipes so STAY TUNED!

Chat soon,


**Recipe Below from GOODFOOD**

Serves 3 | Calories 700 kcal per serving | Cook Time 45 mins 


90 g Pancetta

2 Scallions

1 Cauliflower

200 g Macaroni

7 g Demi-glace (Chicken)

15 g All-purpose flour

200 ml 2% milk

100 g Grated Cheddar

Olive Oil & Butter

Salt & Pepper



1. Mise en place - Preheat oven to 450 F. Bring a large pot of salted water to boiling (on high). Cut cauliflower into bite-sized florets. Thinly slice the scallions, keeping greens & whites seperate. Small dice the pancetta.

2. Roast cauliflower - Place cauliflower florets on a baking sheet. Toss with a drizzle of olive oil and season with S&P. Place the baking sheet in the oven for 18 to 20 minutes, until golden brown and tender. 

3. Cook macaroni - Add macaroni to pot of boiling water & cook, 7 to 8 minutes, or until al dente. Drain the pasta thoroughly and set aside. 

4. Cook the pancetta - In a large pan, heat a drizzle of olive oil on medium until hot. Add the pancetta and scallion whites to the hot pan and cook, stirring occasionally for 4 to 6 minutes, until the pancetta is crispy. Transfer to a plate and discard the drippings. 

5. Make the sauce - In same pan that cooked the pancetta, heat 2 tbsp of butter on medium. Once melted, sprinkle the flour into the butter and cook, whisking constantly for 1 to 2 minutes. Very slowly add the milk into the pan and whisk constantly until well combined. Add the demi-glace and bring the mixture to a simmer for 1 to 2 minutes, until thickened.

6. Final touches - Remove pan from heat and stir in the cheddar season with S&P and mix to combine. Stir the cooked macaroni, pancetta mixture, and 3/4 of roasted cauliflower into sheese sauce. Transfer the mixture to a baking dish and top with remaining cauliflower. Transfer into oven to bake for 10 to 12 minutes - until bubbling!

7. Serve & Enjoy!! - Garnish with green parts of scallions and plate. 



CANADIAN BUILT // Peace Collective

CANADIAN BUILT // Peace Collective