Family Meal: Three Cheese Brown Butter Mac

with Parmesan-roasted zucchini and Roma tomatoes

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

Something magical happens when you cook butter just past its melting point. Trust us, the brown, nutty transformation is no illusion, and when mixed with panko breadcrumbs, it elevates the topping for this mac and cheese to stratospheric heights. Not that the creamy triumvirate of Parmesan, cheddar, and mozzarella can't hold its own. Serve this next to the delicious mélange of Parmesan-roasted zucchini and Roma tomatoes, and watch this meal magically disappear.

In Your Box

  • Info
    11 oz. Elbow Macaroni
  • 4 Zucchini
  • 4 Roma Tomatoes
  • Info
    4 oz. Grated Parmesan Cheese
  • Info
    10 fl. oz. Heavy Whipping Cream
  • Info
    3 oz. Cheddar Cheese Slices
  • Info
    4 oz. Shredded Mozzarella
  • Info
    1⅘ oz. Butter
  • Info
    ½ cup Panko Breadcrumbs
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Small Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Add macaroni to boiling water and cook until al dente, 7-9 minutes. Scoop out 1 cup pasta water and reserve. Drain pasta in colander and rinse briefly under cold water. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 2 - Roast the Vegetables

    Roast the Vegetables

    Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Core Roma tomatoes and cut into ½" dice. Place zucchini and tomatoes on prepared baking sheet and drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat, spread into a single layer, and sprinkle with half the Parmesan cheese (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese.

  • Step 3 - Make the Mac and Cheese

    Make the Mac and Cheese

    Add cream and reserved pasta water to pot used to cook pasta. Bring to a boil over medium-high heat, stirring frequently. Reduce to medium and simmer until reduced slightly to consistency of tomato juice, 3 minutes. Whisk in cheddar cheese, mozzarella, remaining Parmesan, and 1 tsp. salt until smooth and immediately remove from burner. Stir in macaroni.

  • Step 4 - Make the Brown Butter

    Make the Brown Butter

    Add butter to a small pan over medium heat and cook, stirring occasionally, until it begins to smell nutty, turn golden, and brown flecks appear, 5-6 minutes. Stir in panko breadcrumbs to coat and immediately transfer into a small bowl.

  • Step 5 - Bake the Mac and Cheese

    Bake the Mac and Cheese

    Transfer mac and cheese into prepared casserole dish. Sprinkle panko-brown butter mixture on top and bake until golden brown, 7-10 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Reheat vegetables in oven 2-3 minutes if necessary. Serve alongside mac and cheese, family style.