Chicken Mac and Cheese
with Roasted Squash- Wheat
- Milk
- Sulphites
- Tree nuts
- Mustard
- Soy
- Milk
- Sesame
- Triticale
- Wheat
- Peanuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
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!
Ingredients
170 g
Cavatappi
(Contains: Wheat)
237 mL
Cream
(Contains: Milk)
170 g
Butternut Squash, cubes
56 g
Yellow Onion, chopped
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
285 g
Cauliflower
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
4 g
Garlic Salt
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Peanuts, Crustaceans, Egg, Fish, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
320 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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, then toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.
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.
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 2 batches if needed, using 1 tbsp butter per batch.)
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, then bring to a boil. Cook, stirring often, until sauce thickens, 1 min.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, comforting taste, with the roasted squash and cauliflower adding a delicious twist to classic mac and cheese.
- Ease of prep: Reviewers found this recipe quick and easy to make, with minimal cleanup required.
- Suggestions: Consider adding more cheese for a sharper flavor, or using cubed chicken for easier eating.
- Portions: Generous servings provided satisfying meals with plenty of leftovers for some customers.
- Vegetables: While most enjoyed the veggie addition, some preferred keeping the roasted vegetables separate or suggested using different vegetables.
