Butternut squash mac and cheese, with bread
This box is already a dinner: partially cooked pasta in a squash and cheese sauce. Finish it in the oven with a crust of breadcrumbs and a little butter while you make a sharp salad, and two of you have supper in under half an hour.
About 270 calories a serving, 8 g protein, 39 g carbohydrate, 9 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- 1/3 cup breadcrumbs
- 4 ounces mixed salad greens
From your shelf
- 1 box butternut squash mac and cheese
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Heat the oven to 400°F (200°C). Turn the box of mac and cheese into a baking dish. Toss 1/3 cup breadcrumbs with 1 tablespoon softened butter, a pinch of salt, and pepper, then scatter it over the pasta. Bake until the top is golden and the pasta is tender, about 15 minutes.
- While the mac and cheese bakes, dress 4 ounces of salad greens with a splash of oil, a squeeze of lemon or splash of vinegar, and a pinch of salt and pepper.
- When the crust is golden, pull the baking dish from the oven and let it rest for 2 minutes. Serve it at once with the salad alongside.
Note Swap breadcrumbs for crushed crackers or panko if you have them. Leftovers keep in the fridge for three days and reheat in a warm oven. Serve with a sharp vinaigrette or hot sauce on the side.
On the label
PARTIALLY COOKED PASTA (DURUM WHEAT SEMOLINA, WATER), MILK, BUTTERNUT SQUASH, SUNFLOWER SEED OIL, BUTTER, EMMENTAL CHEESE (PASTEURIZED MILK, RENNET, SALT, CULTURES), MOZZARELLA CHEESE (MILK, SALT, RENNET, CULTURES), HARD GRATING CHEESE (MILK, SALT, RENNET, EGG WHITE LYSOZYME), SALT, ONION, CORN STARCH, GARLIC, WHEAT FLOUR, NUTMEG, BLACK PEPPER.
Good & Gather, frozen dinners & entrees, serving 150 GRM, package 22 oz/624 g. Ingredients as printed on the label.
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Cooks as squash, mac and cheese. Half of it left? Use up the squash.