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recipe image Sneaky Mac 'N Cheese

Sneaky Mac 'N Cheese

Sneaky Mac 'N Cheese

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  • Cooking time
    1 hr
  • Servings
    Portions 8


  • 7 tbsp I Can’t Believe It’s Not Butter!® Original Spread, separated
  • 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


  1. 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.
  2. Roast for 35 minutes or until tender.
  3. While roasting the vegetables, boil water and season with salt. Cook noodles according to package directions, drain and set aside.
  4. 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.
  5. In an oven-safe skillet, melt 3 tbsp Original Spread. Add in panko breadcrumbs and fresh thyme, stir until toasted. Remove and set aside.
  6. 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.
  7. Season with garlic powder, cayenne, salt and pepper. Add in the blended veggie mixture and stir to combine.
  8. Add the grated cheese, leaving about ¼ cup to sprinkle over the top. Stir until melted and fully incorporated.
  9. 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.

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