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Pretzel Crusted Butternut Mac and Cheese

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 348kcal


  • 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.


Calories: 348kcal | Protein: 12g | Fat: 15g | Fiber: 4.4g