Baked Mac ’n’ Cheese Dinner Two Ways
Keep It Simple with Garlic Crostini + Mix It Up with Honey-Mustard Kale Salad
Do you like cooking two different meals every night? Of course not! So here’s our 2-in-1 solution: You’ll whip up a comforting, crowd-pleasing dinner legend–baked mac ’n’ cheese with a crunchy panko topping. Serve it straight-up alongside toasty tomato crostini, or then sprinkle on the hot sauce and add a honey-mustard kale salad with walnuts and crispy fried onions for those who want to mix it up. One meal, two ways, all at the same time.
This recipe is designed to make Baked Mac 'n' Cheese two ways. Nutrition for the Keep it Simple version with Garlic Crostini is as follows: Calories: 1390, Fat: 77 g, Saturated Fat: 44 g, Cholesterol: 200 mg, Sodium: 1670 mg, Total Carbs: 122 g, Fiber: 5g, Sugar: 11 g, Protein: 34 g. Nutrition for the Mix it Up version with Honey-Mustard Kale is as follows: Calories: 1330, Fat: 87 g, Saturated Fat: 34 g, Cholesterol: 150 mg, Sodium: 1490 mg, Total Carbs: 101 g, Fiber: 9 g, Sugar: 17 g, Protein: 35 g. Nutrition for both versions is representative of a 1/2 meal serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Demi-Baguette
(Contains Soy, Wheat)
1 unit
Tomato
4 ounce
Kale
6 ounce
Cavatappi Pasta
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
6 tablespoon
Cream Cheese
(Contains Milk)
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
1 cup
Cheddar Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
½ ounce
Walnuts
(Contains Tree Nuts)
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Cooking Spray
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Dice tomato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. • In a small microwave-safe bowl, combine minced garlic, 2 TBSP butter (4 TBSP for 4), and a pinch of salt. Cover bowl with plastic wrap and microwave until butter has melted and garlic is fragrant, 30-60 seconds. Stir and set aside (you’ll use it in Step 5).
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to pot.
• While pasta cooks, in a large pan, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer and add cream cheese, stock concentrate, and garlic powder. • Cook, whisking, until cream cheese is fully incorporated and sauce is smooth, 2-3 minutes. • Remove from heat. Whisk in cheddar and 1 TBSP butter (2 TBSP for 4) until smooth, 1-2 minutes. Taste and season with salt and pepper.
• Transfer cheese sauce to pot with drained cavatappi; stir to combine. Lightly coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray. Transfer mac ’n’ cheese to prepared baking dish. • In a second small bowl, combine panko, 1 tsp oil (1½ tsp for 4), salt, and pepper; stir to combine. Evenly sprinkle mac ’n’ cheese with seasoned panko. TIP: Not sure if everyone loves a crunchy topping? Leave it off or just sprinkle it over half the dish. • Bake on top rack until browned and crispy, 12-15 minutes. Let rest for 5 minutes before serving.
• Meanwhile, arrange baguette rounds on a baking sheet and brush with garlic butter. Toast on middle rack until golden brown, 5-8 minutes. • Top crostini with tomato. Season with salt and pepper.
• Place kale in a large bowl with a large drizzle of olive oil and a big pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, giving them a tender (not fibrous!) texture. • Add dressing; toss to combine.
• Keep It Simple: Divide mac ’n’ cheese between bowls. Serve with crostini. • Mix It Up: Divide mac ’n’ cheese between plates and drizzle with hot sauce to taste. Top kale salad with walnuts and serve on the side.
