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!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

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.

Step 3

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.

Step 4

In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.

Step 5

Slowly pour in the milk while whisking, ensuring no lumps form. Continue cooking for 3-4 minutes until the mixture thickens.

Step 6

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.

Step 7

Add the butternut squash puree to the cheese sauce and stir well to combine. Adjust seasoning if needed.

Step 8

Fold the cooked macaroni into the sauce until evenly coated. Transfer the mixture to the prepared baking dish.

Step 9

In a small bowl, toss the panko breadcrumbs with olive oil until lightly coated. Sprinkle the breadcrumb mixture evenly over the mac & cheese.

Step 10

Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.

Step 11

Remove from the oven, let cool for 5 minutes, and garnish with chopped parsley, if desired. Serve and enjoy!

Nutrition Facts

Serving size	(1581.9g)

Amount per serving	% Daily Value*
Calories	3920.6

Total Fat 207.3g	0%
Saturated Fat 109.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 542.6mg	0%
Sodium 4978.2mg	0%
Total Carbohydrate 362.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 43.0g
Protein 162.1g	0%

Vitamin D 286.7IU	0%
Calcium 3431.4mg	0%
Iron 18.8mg	0%
Potassium 1943.1mg	0%

*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.

Source of Calories

Fat: 47.1%

Protein: 16.4%

Carbs: 36.6%