HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Cheddar Mac 'N' Cheese
Chipotle Cheddar Mac 'N' Cheese

Chipotle Cheddar Mac 'N' Cheese

with Roasted Cauliflower and Crispy Panko Breadcrumbs

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Mac 'n' cheese gets along well with everybody and everything. This is a fact. It would practically be a shoo-in for Miss Congeniality if you put it in a pageant. So it’s no surprise that in this recipe, it pairs with tender cauliflower florets and a dash of smoky chipotle chili like they’re the best of friends. The resulting dish is creamy, bubbly, piping hot, and just a little bit fiery and feisty—everything you want from cheesy pasta and then some.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Cauliflower Florets

1 teaspoon

Garlic Powder

1 teaspoon

Chipotle Powder

6 ounce

Fusilli Pasta


¼ cup

Panko Breadcrumbs


2 unit


1 tablespoon



6.75 ounce



1 ounce

Cream Cheese


1 cup

Cheddar Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1.5 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber7 g
Protein33 g
Cholesterol85 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Medium Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Cut any large cauliflower florets into smaller pieces. Toss on a baking sheet with a large drizzle of olive oil, half the garlic powder, and ¼ tsp chipotle powder (we’ll use more of the spices later).


Season cauliflower generously with salt. Roast in oven until tender, about 25 minutes, tossing halfway through. After done roasting, preheat broiler to high. Meanwhile, once water is boiling, add fusilli to pot. Cook until just barely al dente, about 8 minutes. Reserve ¼ cup pasta cooking water, then drain.


Melt ½ TBSP butter in a medium pan over medium heat (use an ovenproof pan if you have one). Add panko and toast, stirring frequently, until golden brown, 3-4 minutes. Remove from pan and transfer to a plate or bowl.


Trim, then thinly slice scallions, keeping greens and whites separate. After draining fusilli, melt another 1 TBSP butter in pan used for panko over medium heat. Stir in scallion whites, flour, remaining garlic powder, and a pinch of chipotle powder. (TIP: Add another ¼ tsp chipotle if you like it spicy.) Cook, stirring, until scallion whites are softened, about 1 minute.


Whisk milk and reserved pasta cooking water into pan with scallion whites. Bring to a simmer, then let bubble until starting to thicken, about 3 minutes. Remove pan from heat and add cream cheese and ¾ cup cheddar (save the rest for the next step), stirring to melt. Season with salt. Stir in cauliflower and fusilli. TIP: If your pan isn’t ovenproof, transfer everything to a small baking dish at this point.


Mix panko with remaining cheddar, then scatter over mixture in pan. Place pan under broiler and broil until top is browned and cheese is melted, 2-3 minutes. (TIP: Keep an eye on this—you don’t want it to burn.) Carefully remove from broiler and sprinkle with scallion greens. Divide between plates and serve.