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!

Tags:Quick Prep

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

170 g



237 mL



170 g

Butternut Squash, cubes

56 g

Onion, chopped

½ cup

Cheddar Cheese, shredded


285 g

Cauliflower, florets

7 g


1 tsp

Chili Flakes

1.5 tsp

Garlic Salt

1 tbsp

All-Purpose Flour


Not included in your delivery

2 tbsp



2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5397 kJ
Calories1290 kcal
Fat74 g
Saturated Fat42 g
Carbohydrate96 g
Sugar15 g
Dietary Fiber8 g
Protein63 g
Cholesterol315 mg
Sodium1680 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high.

In a large pot, add 10 cups warm water and 2 tsp salt (use same for 4 ppl). 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 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown, 12-15 min.


While squash and cauliflower cook, 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 4 ppl). Drain, then return to the same pot. Set aside, off heat.


While cavatappi cooks, thinly slice chives. Pat chicken dry with paper towels, then cut tenders in half. Season with garlic salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), 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 with 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, 1 tbsp butter (dbl for 4 ppl) 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.