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Chicken Mac and Cheese

Chicken Mac and Cheese

with Roasted Squash and Chives

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Mac and cheese, please!!! Drop the pasta in the water and roast the squash and cauliflower. Dinner will be done before you can say onomatopoeia!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

170 g

Cavatappi

(ContainsWheat/Blé)

237 mL

Cream

(ContainsMilk/Lait)

170 g

Butternut Squash, cubes

56 g

Onion, chopped

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

285 g

Cauliflower, florets

7 g

Chives

1 tsp

Chili Flakes

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4686 kJ
Calories1120 kcal
Fat56 g
Saturated Fat31 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber7 g
Protein62 g
Cholesterol265 mg
Sodium650 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Parchment Paper
Aluminum Foil
Measuring Cups
Strainer
Paper Towel
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt (Use same for 4ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cut cauliflower into bite-sized pieces. Toss squash and cauliflower with 1 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown, 10-12 min.

2

While squash and cauliflower cooks, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4ppl). Drain, then return to the same pot. Set aside, off heat.

3

Meanwhile thinly slice chives. Pat chicken dry with paper towels and cut tenders in half. Season with salt and pepper.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)

5

Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add half the cream (use all the cream for 4ppl) and bring to a boil. Cook, stirring often, until thickened, 1 min. (NOTE: for 2ppl use the leftover cream for another delicious creation)

6

Add chicken and cream sauce, cheese, reserved pasta water, 1 tbsp butter (dbl for 4ppl) and half the squash and cauliflower to the pot with cavatappi. Stir until cheese melts, 1 min. Divide between bowls and top with remaining squash and cauliflower. Sprinkle with chives and 1/4 tsp chili flakes if desired.