Baked Double-Cheese Mac

With Herb-Butter Crumbs and Green Bean-Tomato Salad

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
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.

In Your Box (serves 2)

  • 2½ oz. Grape Tomatoes
  • 5 oz. Green Beans
  • 1 Shallot
  • 8 Thyme Sprigs
  • Info
    4 oz. Elbow Macaroni
  • Info
    12 fl. oz. Canned Evaporated Whole Milk
  • Info
    6 oz. Cheddar-Jack Cheese, Shredded
  • Info
    ⅗ oz. Butter
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ fl. oz. Seasoned Rice Vinegar
  • Nutrition (per serving)

  • Calories
    752
  • Carbohydrates
    82g
  • Fat
    46g
  • Protein
    33g
  • Sodium
    785mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Oven-Safe Casserole Dish
  • 3 Medium Pots
  • 1 Colander
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Prepare Macaroni and Beans
    2

    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.

  • Step 3 - Prepare Sauce and Topping
    3

    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.

  • Step 4 - Bake the Dish
    4

    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.

  • Step 5 - Prepare Salad
    5

    Prepare Salad

    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.

  • Step 6 - Plate the Dish
    6

    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.