Spring Mac + Greens
Spring Mac + Greens
Spring Mac + Greens

SPRING MAC + GREENS

V
VEGETARIAN

$23.00  / $7.50  PER SERVING

V
VEGETARIAN

SERVES 2-3

Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally. For our spring version, we start with a base of Sfoglini’s saffron gnocchetti pasta and a béchamel of cheddar and Butterkäse cheeses. To that, we add asparagus, green garlic, and ramp-and-basil pesto (made with ramps foraged by our intrepid kitchen team!). Then we top it all with a sprinkle of shredded Pecorino and parm, because cheese.

  • Hudson valley ramps
  • Green garlic
  • Asparagus
  • Prairie breeze cheddar
  • Sfoglini saffron gnocchetti

Preheat oven to 400°. Remove plastic packaging. Bake dish on a sheet pan in oven for 50-60 minutes, until cooked through and top of mac begins to brown. Let cool 10 minutes before serving.

Milk, Pasta (Durum Semolina Flour*, Water, Saffron*), Spinach, Asparagus, Cultured Butter (Sweet Cream, Cultures), Flour*, Cheese [Cheddar (Milk, Cultures, Salt, Vegetable Rennet), Butterkäse (Milk, Salt, Cheese Cultures, Enzymes), Pecorino Romano (Sheep Milk, Rennet, Salt)], Scallion, Green Garlic*, Extra Virgin Olive Oil*, Ramps, Basil*, Salt, Garlic*. CONTAINS: Milk, Wheat. *Organic Ingredient.

SERVE WITH
Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally. For our spring version, we start with a base of Sfoglini’s saffron gnocchetti pasta and a béchamel of cheddar and Butterkäse cheeses. To that, we add asparagus, green garlic, and ramp-and-basil pesto (made with ramps foraged by our intrepid kitchen team!). Then we top it all with a sprinkle of shredded Pecorino and parm, because cheese.

Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally. For our spring version, we start with a base of Sfoglini’s saffron gnocchetti pasta and a béchamel of cheddar and Butterkäse cheeses. To that, we add asparagus, green garlic, and ramp-and-basil pesto (made with ramps foraged by our intrepid kitchen team!). Then we top it all with a sprinkle of shredded Pecorino and parm, because cheese.

Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally. For our spring version, we start with a base of Sfoglini’s saffron gnocchetti pasta and a béchamel of cheddar and Butterkäse cheeses. To that, we add asparagus, green garlic, and ramp-and-basil pesto (made with ramps foraged by our intrepid kitchen team!). Then we top it all with a sprinkle of shredded Pecorino and parm, because cheese.

Our Philosophy

FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD

Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.

In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.

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