Butternut Mac N' Cheese

with Asiago, cheddar, and roasted Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 5 oz. Brussels Sprouts
  • 1 Shallot
  • 6 oz. Butternut Squash, Cubed
  • Info
    6 oz. Cavatappi Pasta
  • Info
    4 oz. Light Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Shredded Asiago Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    853
  • Carbohydrates
    102g
  • Fat
    28g
  • Protein
    31g
  • Sodium
    852mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Wire-Mesh Strainer

Before You Cook

  • 1

    Prepare the Ingredients

    Halve Brussels sprouts (quarter if larger than ping pong balls). Peel and mince shallot.

  • 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.

  • 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.

  • 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 ¼ tsp. salt and a pinch of pepper. Stir in cooked cavatappi, butternut squash, and Brussels sprouts.

  • 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.

  • 6

    Plate the Dish

    Serve baked mac n' cheese on a plate or family style directly out casserole dish.

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