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Classic Baked 
Mac & Cheese 
w/ Spinach Salad

Ready in 30 Minutes  |  Vegetarian


IN YOUR BOX

macaroni
butter balls
panko
flour
organic milk
dried mustard
hot sauce
local cheddar cheese (Jisa’s Farmstead Cheese)
local havarti cheese (Jisa’s Farmstead Cheese)
local eggs (Good Natured Family Farms)
granny smith apple
baby spinach
walnuts
HFCo maple balsamic dressing


FROM YOUR KITCHEN

large bowl
colander
9x13 baking dish
food processor or blender
large saucepan
whisk
small bowl
spoon
foil
knife and cutting board
medium bowl
salt and pepper


1. PREPARE BAKING DISH & COOK THE MACARONI

PREHEAT the oven to 375 degrees.

GREASE 9x13 baking dish with 1 butter ball and set aside.

PLACE macaroni in large bowl and cover with very hot salted water. Let macaroni sit in water until it becomes tender, about 15 minutes. Stir a few times to prevent sticking.

DRAIN macaroni in colander and pour back into bowl. Set aside.

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2. MAKE THE BREAD CRUMBS

PLACE 4 butter balls and panko in food processor or blender and mix until combined to make bread crumbs.


3. MAKE THE CHEESE SAUCE

MELT remaining butter in large saucepan over medium-high heat.

ADD flour to saucepan and whisk until combined, about 2 minutes.

SLOWLY ADD milk, dried mustard and desired amount of hot sauce (Chef K likes two packets of hot sauce for a little kick!) Cook about 2 more minutes, while constantly whisking.

ADD cheddar cheese and havarti cheese. Whisk until cheese is fully melted and smooth. Turn heat to low.

BEAT eggs in small bowl until frothy.

SLOWLY POUR about 1 cup of the cheese sauce into the eggs, whisking constantly. (★See Cooking Tip.)

SLOWLY POUR the egg and cheese mixture into the cheese sauce, stirring to combine. Season to taste with salt and pepper.

POUR the cheese sauce over the macaroni and stir to combine.

★COOKING TIP: Tempering is when you want to mix two liquids of different temperatures without altering their textures. In this case, you are tempering the eggs by slowly adding the hot cheese sauce and whisking constantly so the eggs don’t cook and scramble.


4. BAKE THE MAC & CHEESE

POUR the drained macaroni and cheese sauce into the buttered baking dish and spread evenly with a spoon. Top with bread crumbs.

COVER baking dish tightly with foil and bake on top rack for 30 minutes.

REMOVE foil and bake for 15 more minutes, or until bread crumbs are browned and cheese sauce is bubbly.

REMOVE baked mac & cheese from oven, taste, and re-season as needed with salt and pepper.


5. PREPARE THE SALAD, SERVE & ENJOY! 

While mac and cheese is baking….

WASH and chop apple on cutting board into bite-sized pieces.

COMBINE the chopped apple, spinach and walnuts in medium bowl and toss with desired amount of maple balsamic dressing.

SERVE the mac and cheese with salad and enjoy all that cheesy goodness!


★TIP: Please recycle your dinner kit packaging. Our containers are made of plant-based materials and are compostable. 


DRINK PAIRINGS

Wine: Wine: MacMurray Estate Chardonnay (Sonoma)
Offers aromas of bright citrus, lemon meringue and peach underscored by hints of fresh apricot. Subtle notes of toasted vanilla and a hint of brown spice from oak aging are framed by a luxurious mouthfeel.

Beer: Boulevard Pale Ale
A smooth, fruity, well-balanced beer with year-round appeal. A variety of caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.  

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Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

Show and Tell

Post your meal pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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