Meal Kit
Butternut Mac N' Cheese
with Asiago, cheddar, and roasted Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
David Padilla
Here at Home Chef HQ, we love our mac n' cheese - heck, we've even put it on a pizza before. This time, you'll whip up this classic dish with the tastiest winter vegetables - butternut squash (no peeling required!) and Brussels sprouts. Beware the lifestyle creep, though: one taste of our version and you'll never want to go near the boxed stuff again.
In Your Box (serves 2)
- 6 oz. Butternut Squash, Cubed
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6 oz. Cavatappi Pasta
- 5 oz. Brussels Sprouts
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4 oz. Light Cream
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2 oz. Shredded Cheddar Cheese
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2 oz. Shredded Asiago Cheese
- 1 Shallot
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¼ cup Panko Breadcrumbs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4k4pP4
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Calories850
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Carbohydrates95g
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Net Carbs90g
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Fat39g
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Protein28g
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Sodium950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium Oven-Safe Casserole Dish
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve Brussels sprouts (quarter if larger than ping pong balls). Peel and mince shallot.
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2 Roast the Vegetables
Place butternut squash and Brussels sprouts on separate halves of the prepared baking sheet. Coat both with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their halves and roast until tender and lightly caramelized, 12-15 minutes. While vegetables roast, cook pasta.
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3 Cook the Pasta
Once water is boiling, add cavatappi pasta and cook until al dente, 10-12 minutes. Drain in wire-mesh strainer. Reserve pot; no need to wipe clean.
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4 Make the Mac n' Cheese
Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add shallot to hot pot and cook 2 minutes. Add cream and cook until slightly thickened, 2-4 minutes. Slowly whisk in shredded cheddar and Asiago. Season with 1/4 tsp. salt and a pinch of pepper. Stir in cooked cavatappi, butternut squash, and Brussels sprouts.
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5 Bake the Mac n' Cheese
Pour mac n' cheese into prepared casserole dish or cast-iron skillet, sprinkle panko over top, and drizzle with 1 tsp. olive oil. Bake until panko and edges of pasta have browned, 8-10 minutes.
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6 Plate the Dish
Serve baked mac n' cheese on a plate or family style directly out casserole dish.
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