Pretzel Crusted Mac And Cheese | Healthy Delicious (2024)

5

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Author: Lauren Keating

• 1 butternut squash peeled and diced
• 4 tablespoons butter
• 4 tablespoons Gold Medal® all purpose flour
• 2 cups reduced fat milk
• 1 tablespoon dry mustard powder
• ¼ teaspoon cayenne pepper
• 1 box 13 ounces high-fiber elbow shaped pasta
• ¾ cup shredded Asiago cheese

cracked black pepper

• 2 ounces pretzels crushed
• 1 teaspoon olive oil

• Heat oven the 425ºF.

• Bring a large pot of water to a boil. Add the squash and cook until very soft, about 10 minutes.

• While the squash cooks, melt the butter in a large pan. Whisk in the flour and cook 1 minute, or until golden brown. Whisk in the milk, ensuring there are no lumps. Simmer for 2-3 minutes, or until the sauce thickens slightly. Whisk in the mustard powder and cayenne pepper; remove from heat.

• Use a slotted spoon to transfer the cooked squash into the cream sauce, leaving the water behind. Mash the squash into the sauce to create a smooth mixture.

• Add the pasta to the water you used to cook the squash. Cook until al dente (cooking time with vary depending on the brand of pasta used; follow the guidelines on the box.)

• Stir 1 cup of the pasta cooking water into the cream sauce. Drain the pasta and add to the sauce. Stir in the cheese. Season to taste with salt and pepper.

• Transfer the mac and cheese to a 9x6 inch baking pan. In a small bowl, mix the pretzel crumbs and olive oil. Spread over the macaroni and cheese.

• Bake 15 minutes.

Nutrition Facts

Pretzel Crusted Butternut Mac and Cheese

Amount Per Serving

Calories 348Calories from Fat 135

% Daily Value*

Fat 15g23%

Fiber 4.4g18%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.