Classic Stuffing and Mac & Cheese
6 servings per side
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
Have all the warmth, togetherness, and love of Thanksgiving without the stress and hours in the grocery store, fighting over the last dented can of cranberry sauce. On this year's Home Chef Thanksgiving menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. And not just sides; we're also offering a turkey breast, with simple instructions to roast to pure juicy, tender, deliciousness. Happy Thanksgiving from all of us at Home Chef!
In Your Box (serves 6)
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20 oz. Macaroni and Cheese
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2 Ciabatta
- 4 oz. Sliced Cremini Mushrooms
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
- 1 Celery Stalk
- 6 tsp. Chicken Broth Concentrate
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1 oz. Butter
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¼ cup Italian Panko Blend
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½ oz. Grated Parmesan
- ½ fl. oz. Garlic Oil
- 1 Sage Sprig
- ½ tsp. Garlic Salt
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) n3vRx13e
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Calories350
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Carbohydrates30g
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Net Carbs28g
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Fat20g
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Protein13g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
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 Start the Stuffing
Preheat oven to 350 degrees. Thoroughly rinse any fresh produce and pat dry.
Cut ciabatta into 1/2" pieces. Place bread pieces in one provided metal tray in an even layer. Bake in hot oven until slightly toasted and dry, 14-16 minutes.While bread bakes, trim ends off celery and cut into 1/4" slices.Peel and mince shallot.Stem and coarsely chop sage. -
2 Finish the Stuffing
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil and butter. Heat until melted.
Add shallot, mushrooms, and celery to hot pan. Stir occasionally until softened, 3-4 minutes.Add garlic salt and sage. Stir occasionally until fragrant and vegetables are tender, 1-2 minutes.Stir in chicken base and 13/4 cups water until combined. Bring to a boil.Once boiling, remove from burner. Add toasted bread and stir to combine. Transfer stuffing to tray used to toast bread. Bake in hot oven until top is golden brown and liquid has been absorbed, 24-26 minutes.While stuffing bakes, bake mac and cheese. -
3 Bake the Mac and Cheese
Remove macaroni and cheese from packaging tray. Do not bake the plastic!
Spread macaroni and cheese on bottom of second provided metal tray. Top with cheddar cheese, Parmesan, and panko and drizzle with garlic oil.Bake in hot oven until cheese melts and bubbles, 18-22 minutes.Rest baked mac and cheese, 5 minutes. Bon appétit, and happy Thanksgiving!
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