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Butternut Squash Mac and Cheese with Chili Crunch Delights!

Butternut Squash Mac and Cheese with Chili Crunch: A Cozy Dinner Built for Clean Plates
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A creamy and comforting mac and cheese dish made with butternut squash and topped with a spicy chili crunch for an extra kick.

Ingredients

Scale
  • 8 oz elbow macaroni
  • 2 cups butternut squash, peeled and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup milk
  • 1/4 cup cream cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1/4 cup chili crunch

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the elbow macaroni according to package instructions until al dente.
  3. In a pot, boil the butternut squash until tender, then drain.
  4. In a blender, combine the cooked butternut squash, milk, cream cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth.
  5. In a large bowl, mix the cooked macaroni with the butternut squash sauce and half of the cheddar cheese.
  6. Transfer the mixture to a baking dish and top with the remaining cheddar cheese.
  7. Bake for 20-25 minutes until the cheese is bubbly and golden.
  8. Remove from the oven and drizzle with chili crunch before serving.

Notes

  • For a vegan version, substitute cheese and cream with plant-based alternatives.
  • Adjust the amount of chili crunch based on your spice preference.
  • This dish can be made ahead and reheated in the oven.

Nutrition

Find it online: https://howeats.com/butternut-squash-mac-and-cheese-chili-crunch-recipe/