Pretzel Crusted Butternut Mac and Cheese
Servings 6
Calories 348kcal
Ingredients
- 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
Instructions
- 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
Calories: 348kcal | Protein: 12g | Fat: 15g | Fiber: 4.4g