Seasonal Mac + Greens
Seasonal Mac + Greens

SEASONAL MAC + GREENS

$23.00   /  SERVES 2-3

Serves 2-3 ($7.66-$11.50 per serving)
The fall season...in mac 'n cheese form. This batch is made with Swiss chard and six types of squash—Kabocha, Robin's Koginut, Red Kuri, Butternut, Delicata, and Honeynut—all organic, all from our friends at Lancaster Farm Fresh Cooperative in central Pennsylvania. Along with Sfoglini Rigatoni and caramelized onion, they're folded into a Prairie Breeze Cheddar Béchamel (aka Mornay sauce for the sticklers out there), then topped with a sprinkle of shredded Pecorino. Because cheese. (vegetarian)
Peak-season vegetables folded into organic pasta with caramelized onions and a cheddar béchamel. (vegetarian)
Green Salad, Roasted Broccoli(ni), seared chicories.

Squash, Milk, Swiss Chard, Onion, Pasta (Durum Semolina Flour, Water), Water, Cultured Butter, Flour, Cheddar Cheese, Pecorino Romano, Sunflower Oil, Salt, Garlic, Parsley, Thyme, Black Pepper, Sage. Contains: Milk, Wheat.

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.
How it works
  • Kabocha
  • Red kuri
  • Delicata
  • Prairie breeze cheddar

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

SERVE WITH
Serves 2-3 ($7.66-$11.50 per serving)
The fall season...in mac 'n cheese form. This batch is made with Swiss chard and six types of squash—Kabocha, Robin's Koginut, Red Kuri, Butternut, Delicata, and Honeynut—all organic, all from our friends at Lancaster Farm Fresh Cooperative in central Pennsylvania. Along with Sfoglini Rigatoni and caramelized onion, they're folded into a Prairie Breeze Cheddar Béchamel (aka Mornay sauce for the sticklers out there), then topped with a sprinkle of shredded Pecorino. Because cheese. (vegetarian)
Peak-season vegetables folded into organic pasta with caramelized onions and a cheddar béchamel. (vegetarian)
Green Salad, Roasted Broccoli(ni), seared chicories.

Squash, Milk, Swiss Chard, Onion, Pasta (Durum Semolina Flour, Water), Water, Cultured Butter, Flour, Cheddar Cheese, Pecorino Romano, Sunflower Oil, Salt, Garlic, Parsley, Thyme, Black Pepper, Sage. Contains: Milk, Wheat.

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.
Serves 2-3 ($7.66-$11.50 per serving)
The fall season...in mac 'n cheese form. This batch is made with Swiss chard and six types of squash—Kabocha, Robin's Koginut, Red Kuri, Butternut, Delicata, and Honeynut—all organic, all from our friends at Lancaster Farm Fresh Cooperative in central Pennsylvania. Along with Sfoglini Rigatoni and caramelized onion, they're folded into a Prairie Breeze Cheddar Béchamel (aka Mornay sauce for the sticklers out there), then topped with a sprinkle of shredded Pecorino. Because cheese. (vegetarian)
Peak-season vegetables folded into organic pasta with caramelized onions and a cheddar béchamel. (vegetarian)
Green Salad, Roasted Broccoli(ni), seared chicories.

Squash, Milk, Swiss Chard, Onion, Pasta (Durum Semolina Flour, Water), Water, Cultured Butter, Flour, Cheddar Cheese, Pecorino Romano, Sunflower Oil, Salt, Garlic, Parsley, Thyme, Black Pepper, Sage. Contains: Milk, Wheat.

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.
Serves 2-3 ($7.66-$11.50 per serving)
The fall season...in mac 'n cheese form. This batch is made with Swiss chard and six types of squash—Kabocha, Robin's Koginut, Red Kuri, Butternut, Delicata, and Honeynut—all organic, all from our friends at Lancaster Farm Fresh Cooperative in central Pennsylvania. Along with Sfoglini Rigatoni and caramelized onion, they're folded into a Prairie Breeze Cheddar Béchamel (aka Mornay sauce for the sticklers out there), then topped with a sprinkle of shredded Pecorino. Because cheese. (vegetarian)
Peak-season vegetables folded into organic pasta with caramelized onions and a cheddar béchamel. (vegetarian)
Green Salad, Roasted Broccoli(ni), seared chicories.

Squash, Milk, Swiss Chard, Onion, Pasta (Durum Semolina Flour, Water), Water, Cultured Butter, Flour, Cheddar Cheese, Pecorino Romano, Sunflower Oil, Salt, Garlic, Parsley, Thyme, Black Pepper, Sage. Contains: Milk, Wheat.

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.

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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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