with Asiago, cheddar, and roasted Brussels sprouts
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
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.
Halve Brussels sprouts (quarter if larger than ping pong balls). Peel and mince shallot.
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.
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.
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 ¼ tsp. salt and a pinch of pepper. Stir in cooked cavatappi, butternut squash, and Brussels sprouts.
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.
Plate the Dish
Serve baked mac n' cheese on a plate or family style directly out casserole dish.