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
A sophisticated take on a classic vegetarian dish, this lower fat macaroni and cheese has a hint of garlic and creaminess from the butternut squash. The flavors of the garlic, squash, and sharp cheddar pair wonderfully and the addition of the mashed butternut squash is a fun way to incorporate a vegetable into the meal.
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
Prepare the Pasta
Bring to medium pots of water to boil. Add pasta in one pot and cook for 8-9 minutes, until al dente. Drain and set aside.
Prepare the Squash
Place diced squash in second pot of boiling water. Cook for 12-15 minutes until squash is very soft. Drain, place in a bowl, and then used a fork to mash completely.
Prepare the Sauce
Finely chop garlic. Rinse and finely dice green onion. Using the same pot you used to boil the pasta, melt the butter over medium heat. Whisk in the flour, whisking constantly for 1 minute, letting butter and flour mixture brown slightly. Then whisk in milk and garlic, whisking constantly until milk comes to a slow boil. Let boil for 1 minute while whisking, letting milk thicken. Then add mashed squash, cheese, salt, and pepper. Stir until cheese has melted.
Plate the Dish
Add cooked pasta to sauce, and stir until sauce is evenly distributed. Garnish with green onion and a crack of black pepper.
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