Mac n Cheese
This dish from Chef Ivy is all about adding nutritious veggies into a comforting food without the kids even having to know. All they'll taste are the pasta shells they know and love in a creamy cheddar cheese sauce that sneakily has cauliflower blended in to add vitamins and minerals without compromising the flavor. Served with sweet roasted carrots on the side, this is a well-rounded meal they'll ask for week after week
Nutritional facts
Protein
19g
Carbs
49g
Calories
540
Fat
30g
Ingredients
Monterrey-Jack Cheese, All Purpose Flour, Butter, Extra Virgin Olive Oil, Carrots, Black Pepper, Mild Cheddar Cheese, Heavy Cream, Kosher Salt, Pasta Shells, Whole Milk, Mustard Powder, Cauliflower
Reviews
3.6
Based on 30 reviews
Kristen · 01/27/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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