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!


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

Preparation Time20 minutes
Cooking difficultyLevel 2

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

340 g



273 mL

Heavy Cream


170 g

Butternut Squash, cubes

113 g

Onion, chopped

1 cup

Cheddar Cheese, shredded


285 g

Cauliflower, florets

7 g


1 tsp

Chili Flakes


2 tbsp

All-Purpose Flour


Not included in your delivery

4 tbsp



2.5 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1030 kcal
Fat50 g
Saturated Fat28 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber6 g
Protein60 g
Cholesterol245 mg
Sodium620 mg
Instructionsarrow up iconarrow up icon
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Before starting, bring a large pot with 10 cups water to a boil and wash and dry all produce. Cut cauliflower into bite-sized pieces. Toss squash and cauliflower with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Broil in middle of oven, until golden-brown, 10-12 min.


While squash and cauliflower cooks, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water. Drain, then return to the same pot. Set aside, off heat.


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


Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, 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!)


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 cream and bring to a boil. Cook, stirring often, until thickened, 1 min.


Add chicken and cream sauce, cheese, reserved pasta water, 2 tbsp butter 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 over chives and 1/4 tsp chili flakes if desired.