With Herb-Butter Crumbs and Green Bean-Tomato Salad
Prep & Cook Time:45-55 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Imagine your fork busting through a crunchy, herbaceous, buttery crust and sinking into a creamy cheese sauce that bathes the tender pasta hiding beneath. This mac and cheese is definitely not out of a blue box! A bright and tangy green bean-tomato salad serves as the perfect partner to this decadent comfort classic.
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.
You Will Need
Small Oven-Safe Casserole Dish
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
Prepare the Ingredients
Preheat oven to 400 degrees and lightly grease a casserole dish or oven-safe pan. Bring 2 medium pots of salted water to a boil. Place a colander in the sink. Thoroughly rinse and pat dry produce. Halve grape tomatoes. Peel and mince shallot. Remove thyme leaves from sprigs, reserving two whole sprigs for garnish.
Prepare Macaroni and Beans
When one pot of water's boiling, place dried pasta into one pot and cook until al dente, about 7-9 minutes. Drain and reserve. Blanch the green beans by adding them to the other pot of boiling water and cooking until just beginning to turn tender and bright green, about 3-4 minutes. Drain and run cold water over the beans to quickly cool them and halt the cooking.
Prepare Sauce and Topping
Add half the minced shallot and all the evaporated milk to a clean medium pot and place over medium-high heat. Once milk starts to simmer, lower heat and whisk in cheese gradually until it is fully incorporated. Add reserved drained macaroni back to pan and stir to incorporate. Season with a pinch of salt and pepper. In a small clean bowl, mix half the thyme, the melted butter, and breadcrumbs until combined.
Bake the Dish
Pour the macaroni and cheese mixture into an oven safe casserole dish or skillet. Top with herbed breadcrumbs and place in oven. Bake until cheese is bubbling and crumbs begin to brown, about 20-25 minutes.
In a bowl, place remaining shallots, remaining thyme leaves, seasoned rice wine vinegar, 1½ Tbsp. of olive oil, green beans, and halved tomatoes. Toss gently and season with a pinch of salt and pepper.
Plate the Dish
Place casserole of baked mac and cheese on your table, garnish with reserved thyme sprigs, and scoop away! Serve the green bean and tomatoes as a side salad.
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