Get your bowls ready! You’ll want a big one for this rich, creamy butternut squash macaroni and cheese topped with a pretzel crust.
Fact: all macaroni and cheese should be topped with crushed pretzels. I mean, seriously, bread crumbs are so 2013.
The inspiration for this mac and cheese came from a trip to the Culinary Institute of America that I took last fall. On one of our breaks, Brandy and I went to the Apple Pie Bakery to grab an iced tea and catch up a little when we saw the sign advertising the daily specials. It contained five of the most magical words I’ve ever seen. Macaroni and cheese stuffed pretzel. Unfortunately, they were sold out (gee, I can’t imagine why?), but I haven’t been able to get the idea our of my head.
Here’s the thing though: as much as I want to eat a macaroni and cheese stuffed pretzel, I really don’t feel like making one. Instead, I decided to take a more classic approach and use crushed pretzels in place of breadcrumbs on my favorite butternut mac and cheese.
For more amazing macaroni and cheese recipes, be sure to check out Mac and Cheese Mania over on Nutmeg Nanny and Rachel Cooks. They’re also giving away some really awesome prizes from their sponsors, Door to Door Organics and OXO, so you definitely won’t want to miss it!