Imagine a creamy, dreamy mac and cheese that not only satisfies your cheesy cravings but also brings a delightful twist to your dinner table! Our Butternut Mac and Cheese with Pretzel Crust is the ultimate comfort food that combines the rich flavors of roasted butternut squash with the irresistible crunch of a buttery pretzel topping. This American classic is not just a feast for the eyes but also a healthy alternative that will have your family asking for seconds. Ready to elevate your mac and cheese game? Dive into this delicious recipe and discover how easy it is to create a dish that will impress everyone!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb butternut squash, peeled and cubed
- 8 oz macaroni
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1/2 cup pretzel crumbs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Place cubed butternut squash in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until squash is tender and easily mashed.
- While squash is cooking, bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- Drain the cooked butternut squash and transfer to a blender or food processor. Purée until smooth and creamy.
- In a large mixing bowl, combine the butternut squash purée, milk, and 1 1/2 cups of shredded cheddar cheese. Whisk until smooth and well combined. Season with salt and pepper to taste.
- Fold the cooked macaroni into the cheese sauce, ensuring all pasta is evenly coated.
- Transfer the mac and cheese mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- In a small bowl, melt the butter and mix with pretzel crumbs until well combined. Sprinkle the buttered pretzel crumbs evenly over the mac and cheese.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from oven and let cool for 5 minutes before serving. This allows the mac and cheese to set and makes serving easier.
Tips
- Perfectly Cooked Squash: Make sure the butternut squash is tender enough to easily mash. If it's too firm, it won't blend smoothly into the sauce.
- Cheese Choices: While cheddar cheese is a classic choice, feel free to mix in other varieties like Gruyère or Monterey Jack for a more complex flavor profile.
- Macaroni Al Dente: Cooking the macaroni al dente is key, as it will continue to cook while baking in the oven and absorb some of the sauce.
- Pretzel Crust Variation: For an extra crunch, try adding crushed pretzels mixed with some grated Parmesan cheese to your topping for added flavor.
- Baking Tips: Keep an eye on the mac and cheese while it bakes. If the pretzel crust starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
- Let It Rest: Allowing the dish to cool for a few minutes after baking helps it set, making it easier to serve and enhancing the overall texture.Enjoy your cooking adventure and savor every bite of this delightful dish!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
