Protein Boost | Sausage & Vegetable Mac ’n’ Double Cheese
with Sun-Dried Tomatoes & Bocconcini
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Make it a next-level mac ’n’ cheese by loading in the veggies and doubling down on the dairy. Boil the pasta squiggles directly in the sauce so they retain some bite, along with a colourful medley of green zucchini, cubed butternut squash and sun-dried tomatoes. Aged white cheddar aces the ultra-creamy coating, while quarters of bouncy bocconcini go on top, so they’re in the right spot to melt down in a last-minute broil.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Green zucchini
- 30g Sliced sun-dried tomatoes
- 225g Cavatappi pasta
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 60g Grated aged cheddar
- 50g Mini bocconcini
- 200g Diced butternut squash
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Grater
Large pan
Total Fat
36 g
Saturated Fat
18 g
Sodium
2390 mg
Total Carb
115 g
Sugars
14 g
Protein
57 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to broil. Grate the zucchini. Quarter the bocconcini.
Start the mac ’n’ cheese
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the squash and zucchini. Cook, partially covered, stirring occasionally, 4 to 6 min., until tender.
Cook the sausage meat
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Continue the mac ’n’ cheese
To the pan of squash and zucchini, add the pasta, sausage meat, demi-glace, tomatoes, 2 cups water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, covered, 7 to 9 min., until the pasta is almost al dente and most of the liquid has been absorbed. Add the cream and cook, stirring occasionally, 2 to 3 min., until the pasta is al dente.
Finish the mac ’n’ cheese & serve
Off the heat, to the pan of pasta, add the cheddar; stir well. If the sauce seems dry, gradually add water until you achieve your desired consistency. Top with the bocconcini. Transfer to the oven and broil, 2 to 3 min., until the bocconcini has melted. Divide the mac ’n’ cheese between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
