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Chicken Mac and Cheese
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Chicken Mac and Cheese

Chicken Mac and Cheese

with Roasted Squash

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!

Optional Spice

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

Preparation Time20 minutes


serving amount

340 g

Chicken Breast Tenders

170 g


(Contains Gluten)

237 mL


(Contains Milk)

170 g

Butternut Squash, cubes

56 g

Onion, chopped

½ cup

Cheddar Cheese, shredded

(Contains Milk)

285 g

Cauliflower, florets

1 tsp

Chili Flakes

1.5 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

2 tbsp


(Contains Milk)

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories1340 kcal
Fat79 g
Saturated Fat42 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber9 g
Protein68 g
Cholesterol310 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Aluminum Foil
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Broil squash and cauliflower

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. Add squash, cauliflower and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.

Cook cavatappi

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


While cavatappi cooks, pat chicken dry with paper towels, then cut each tender in half crosswise. Season with garlic salt and pepper.

Cook chicken

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

Make cream sauce

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.

Finish and serve

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

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