Crispy Mac and Cheese Cups

Name: Crispy Mac and Cheese Cups
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 12 servings Black pepper; 454 grams butternut squash, peeled and cut into 1-inch cubes (about 3 cups); 1 Tbsp canola oil; 12 servings Canola oil, for drizzling; 1 pinch Big cayenne; 454 grams whole-grain elbow macaroni, such as Barilla Plus; 2 Tbsps all-purpose flour; 0 teaspoons ground mustard; 1 teaspoons kosher salt; 237 milliliters lowfat (1-percent) milk; 1 slice whole-grain bread, toasted; 1 teaspoons onion powder; 2 Tbsps grated Parmesan; 59 milliliters chopped parsley, for garnish; 118 milliliters shredded pecorino cheese; 118 milliliters shredded Cheddar cheese; 2 Tbsps unsalted butter

You can never have too many side dish recipes, so give Crispy Mac and Cheese Cups a try. This recipe makes 12 servings with 368 calories, 9g of protein, and 21g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, kosher salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Special equipment: twelve 6-ounce ramekins

Equipment you will use

Ramekin

For the butternut squash puree: Preheat the oven to 350 degrees F.

Ingredients you will need

Butternut Squash

Equipment you will use

Oven

Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper. Roast until tender, 25 minutes; allow to cool slightly.

Ingredients you will need

Salt And Pepper

Spread

Squash

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to a food processor and pulse until smooth. Measure out 1 1/2 cups puree.

Equipment you will use

Food Processor

For the mac and cheese: Cook the pasta according to the package directions.

Ingredients you will need

Macaroni And Cheese

Pasta

Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in.

Ingredients you will need

Cooked Pasta

Water

Equipment you will use

Pot

Meanwhile, melt the butter in a large saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Sprinkle in the flour and cook, stirring constantly, for 1 minute.

Ingredients you will need

All Purpose Flour

Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne. Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted.

Ingredients you will need

Mustard Powder

Onion Powder

Pecorino

Ground Cayenne Pepper

Cheese

Squash

Milk

Salt

Equipment you will use

Whisk

Pour the cheese sauce into the drained pasta and mix well. Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess.

Ingredients you will need

Cheese Sauce

Water

Pasta

Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet.

Ingredients you will need

Cooking Spray

Pasta

Equipment you will use

Baking Sheet

Ramekin

Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil.

Ingredients you will need

Breadcrumbs