Sneaky Mac 'N Cheese
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- 1 hr
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Cooking time - Portions 8
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Servings
Ingredients
-
7 tbsp I Can’t Believe It’s Not Butter!® Original Spread, separated
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- 16 oz cavatappi pasta
- 1 medium butternut squash, halved and seeds removed
- 1 red bell pepper, halved and seeds scraped
- 2 tbsp flour
- 1 1/2 Cup Gruyère cheese, shredded
- 1 1/2 Cup white cheddar cheese, shredded
- 3/4 Cup vegetable stock
- 3/4 Cup non-dairy milk
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 3/4 Cup panko breadcrumbs
- 1 tsp fresh thyme leaves
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat the oven to 400°F. Brush the veggies (butternut squash and bell pepper) with 1 tbsp melted Original Spread and place flat side down onto a baking sheet.
- Roast for 35 minutes or until tender.
- While roasting the vegetables, boil water and season with salt. Cook noodles according to package directions, drain and set aside.
- Remove vegetables from the oven and scoop out the squash into a blender. Remove the skin from the pepper and place into the blender as well. Add ½ cup vegetable stock and blend until smooth.
- In an oven-safe skillet, melt 3 tbsp Original Spread. Add in panko breadcrumbs and fresh thyme, stir until toasted. Remove and set aside.
- In the same skillet, melt remaining 3 tbsp Original Spread. Add 2 tbsp flour and cook for 1 minute. Then whisk in ½ cup non-dairy milk.
- Season with garlic powder, cayenne, salt and pepper. Add in the blended veggie mixture and stir to combine.
- Add the grated cheese, leaving about ¼ cup to sprinkle over the top. Stir until melted and fully incorporated.
- Toss with the noodles and top with the panko mixture and remaining cheese mixture. Place into the oven for 10 minutes and bake until golden brown.
