Deceptively Delicious Mac Cheese with My Twist
Take comfort food to a whole new level with this Deceptively Delicious Mac & Cheese with My Twist—a creamy, cheesy masterpiece hiding a nutritious secret! This recipe includes a velvety butternut squash puree that blends seamlessly with sharp cheddar and Gruyere cheeses, creating a rich yet wholesome sauce no one will suspect is packed with extra veggies. Topped with golden, crisp panko breadcrumbs, this baked mac & cheese delivers the perfect contrast of creamy and crunchy in every bite. Quick to prep and easy to customize, it's an irresistible dish perfect for weeknight dinners or special family gatherings. Try this twist on a classic and enjoy indulgence with a healthy edge!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 2 cups Butternut squash, peeled and cubed
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
In a medium saucepan, steam the butternut squash cubes for 10 minutes or until tender. Blend the cooked squash into a smooth puree using a blender or food processor and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Slowly pour in the milk while whisking, ensuring no lumps form. Continue cooking for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the cheddar cheese, Gruyere cheese, garlic powder, paprika, salt, and black pepper. Continue stirring until the cheese has melted into a smooth sauce.
Add the butternut squash puree to the cheese sauce and stir well to combine. Adjust seasoning if needed.
Fold the cooked macaroni into the sauce until evenly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, toss the panko breadcrumbs with olive oil until lightly coated. Sprinkle the breadcrumb mixture evenly over the mac & cheese.
Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.
Remove from the oven, let cool for 5 minutes, and garnish with chopped parsley, if desired. Serve and enjoy!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 583 mg | 45% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
