Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Cavatappi Mac & Cheese Fill 1 Created with Sketch.

with Purple Top Turnip & Kale

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Mac and cheese has been a staple at the Thanksgiving table since the Victorian era, and we’re celebrating its comforting flavors here—with some seasonal flair. We’re using subtly sweet purple top turnip and earthy kale, both of which enhance the savory flavors of white cheddar, Parmesan cheese and rich béchamel sauce. Corkscrew-shaped cavatappi pasta and a crispy panko breadcrumb crust complete this delicious classic.

fresh
ingredients
Cavatappi Mac & Cheese with Purple Top Turnip & Kale
Title
  • 6 oz Cavatappi Pasta
  • ¾ cup Milk
  • 3 cloves Garlic
  • ½ bunch Kale
  • 1 Purple Top Turnip
  • 1 bunch Thyme
  • 2 oz White Cheddar Cheese
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Cavatappi Spice Blend (Sweet Paprika, Ground Aleppo Pepper & Mustard Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip; peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.

Cook the vegetables:
3 Cook the vegetables:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)

Make the filling:
5 Make the filling:

Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip; peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.

4 Make the béchamel sauce:

In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)

Make the béchamel sauce:
Make the filling:
5 Make the filling:

Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.

6 Finish & serve your dish:

Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!

Finish & serve your dish: