Seasonal Mac + Greens
Seasonal Mac + Greens
Seasonal Mac + Greens

SEASONAL MAC + GREENS

V
VEGETARIAN

$23.00  / $11.50  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, and this spring version might just be our favorite yet! We start with a base of Sfoglini’s saffron gnocchetti pasta and a Béchamel of cheddar and butterkase 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 Parmesan, because cheese.

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

Remove plastic packaging. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until the center is heated through and the top is golden brown.

Milk, Pasta (Durum Semolina Flour, Water, Saffron), Spinach, Asparagus, Butter, Flour, Cheese (Cheddar, Butterkäse, Parmigiano-Reggiano, Pecorino Romano), Scallion, Green Garlic, Extra Virgin Olive Oil, Spring Onion, Ramps, Basil, Salt, Garlic. Contains: Milk, Wheat.

SERVE WITH
Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally, and this spring version might just be our favorite yet! We start with a base of Sfoglini’s saffron gnocchetti pasta and a Béchamel of cheddar and butterkase 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 Parmesan, because cheese.

Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally, and this spring version might just be our favorite yet! We start with a base of Sfoglini’s saffron gnocchetti pasta and a Béchamel of cheddar and butterkase 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 Parmesan, because cheese.

Ipsa Icon
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally, and this spring version might just be our favorite yet! We start with a base of Sfoglini’s saffron gnocchetti pasta and a Béchamel of cheddar and butterkase 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 Parmesan, 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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