Mac ‘N’ Cheese Bar
One recipe—endless ways to enjoy!
How do you please everyone at dinner? A mac ’n’ cheese bar! You’ll set out luscious baked mac ’n’ cheese with toppings galore: toasted everything-bagel breadcrumbs, roasted broccoli, juicy diced tomato, and tangy pickled jalapeños, then let everyone create their own perfect plate! Order bacon for smoky crispness and/or hot honey for sweet spice.
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 unit
Broccoli
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Everything Bagel Seasoning
(Contains Sesame)
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
2 cup
Cheddar Cheese
(Contains Milk)
1 unit
Tomato
1 unit
Jalapeño
5 teaspoon
White Wine Vinegar
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
¼ teaspoon
Sugar
Cooking Spray
2 tablespoon
Butter
(Contains Milk)
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. • Cut broccoli into bite-size pieces if necessary. • Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium- high heat. Add panko, Everything Bagel Seasoning, salt, and pepper; cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return pasta to pot.
• While pasta cooks, in pan used for panko, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer. • 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 three-quarters of the cheddar and 1 TBSP butter (2 TBSP for 4) until melted and smooth. Taste and season with salt and pepper if desired.
• Transfer cheese sauce to pot with drained cavatappi; stir to combine. • 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. • Top with remaining cheddar and bake on middle rack until browned, 12-15 minutes. Let rest 5 minutes before serving.
• While mac ’n’ cheese bakes, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice crosswise into half-moons. Dice tomato into 1⁄2-inch pieces.
• In a second small microwave-safe bowl, combine jalapeño, 1 tsp vinegar, 1⁄4 tsp sugar, and a pinch of salt (for 4 servings, use 2 tsp vinegar, 1⁄2 tsp sugar, and a big pinch of salt). (Save remaining vinegar for another use.) • Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
• Serve broccoli, mac ’n’ cheese, toasted panko, tomato, and pickled jalapeño family style and let everyone build their own plate.
