Classic Stuffing and Mac & Cheese

6 servings per side

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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

Have all the warmth, togetherness, and love of Thanksgiving without the stress and hours in the grocery store, fighting over the last dented can of cranberry sauce. On this year's Home Chef Thanksgiving menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. And not just sides; we're also offering a turkey breast, with simple instructions to roast to pure juicy, tender, deliciousness. Happy Thanksgiving from all of us at Home Chef!

In Your Box (serves 6)

  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Celery Stalk
  • 1 Shallot
  • 6 tsp. Chicken Base
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Butter
  • 1 Sage Sprig
  • Info
    ¼ cup Italian Panko Blend
  • ½ fl. oz. Garlic Oil
  • Info
    2 Ciabatta
  • Info
    ½ oz. Grated Parmesan
  • 4 oz. Sliced Cremini Mushrooms
  • Info
    20 oz. Macaroni and Cheese

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
    362
  • Carbohydrates
    31g
  • Fat
    20g
  • Protein
    13g
  • Sodium
    1272mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Large Non-Stick Pan
  • 1

    Start the Stuffing

    Preheat oven to 350 degrees. Thoroughly rinse any fresh produce and pat dry. Cut ciabatta into ½" pieces. Place bread pieces in one provided metal tray in an even layer. Bake in hot oven until slightly toasted and dry, 14-16 minutes. While bread bakes, trim ends off celery and cut into ¼" slices. Peel and mince shallot. Stem and coarsely chop sage.

  • 2

    Finish the Stuffing

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil and butter. Heat until melted. Add shallot, mushrooms, and celery to hot pan. Stir occasionally until softened, 3-4 minutes. Add garlic salt and sage. Stir occasionally until fragrant and vegetables are tender, 1-2 minutes. Stir in chicken base and 1¾ cups water until combined. Bring to a boil. Once boiling, remove from burner. Add toasted bread and stir to combine. Transfer stuffing to tray used to toast bread. Bake in hot oven until top is golden brown and liquid has been absorbed, 24-26 minutes. While stuffing bakes, bake mac and cheese.

  • 3

    Bake the Mac and Cheese

    Remove macaroni and cheese from packaging tray. Do not bake the plastic! Spread macaroni and cheese on bottom of second provided metal tray. Top with cheddar cheese, Parmesan, and panko and drizzle with garlic oil. Bake in hot oven until cheese melts and bubbles, 18-22 minutes. Rest baked mac and cheese, 5 minutes. Bon appétit, and happy Thanksgiving!

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