Stovetop Shells and Cheddar with Crispy Breadcrumbs and Roasted Carrots
It’s hard to improve upon the classic mac and cheese, but this stovetop version has unbeatable twist. The pasta boils right in the sauce! This method makes for an ultra-creamy texture with minimal cleanup. A side of caramelized carrots is the perfect accompaniment.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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Roast the carrots: Preheat the oven to 400 degrees. Peel then halve the carrots, then cut into wedges (like steak fries). Toss the carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 25-35 minutes, until soft and caramelized.
Halve, peel, and mince the onion. Heat 4 Tablespoons butter in a medium oven-proof pan over medium heat. Add the onion to the pan and cook, tossing, for 5-6 minutes, until very soft. Add the milk and 1 cup water to the pan and bring to a boil. Add the pasta to the pan and cook, stirring very often, until pasta is al dente and sauce has thickened, 10-12 minutes. TIP: If the sauce becomes too thick before the pasta is al dente, simply add a splash of water.
A few minutes before the macaroni is ready, remove the roasted carrots from the oven and set the broiler to high (or oven to 500 degrees). In a small bowl, combine the panko with a drizzle of olive oil, and a pinch of salt and pepper.
Remove the pan from heat and stir in the cheddar cheese. If you do not have an oven-proof pan, now is the time to transfer the mixture to a large (9x13”) baking dish. Sprinkle with the panko mixture and place under the broiler for 2-3 minutes, until golden brown.
Serve the macaroni and cheese straight out of the skillet, with the roasted carrots to the side. Enjoy!