Get ready to revolutionize your mac and cheese game with the most mind-blowing comfort food mashup you've ever tasted! 🧀🥓 Imagine a creamy, cheesy paradise where butternut squash and Brussels sprouts dance together in a decadent pasta symphony, topped with a crispy, buttery bacon-infused Ritz cracker crust that'll make your taste buds do a happy dance. This isn't just another mac and cheese recipe - it's a gourmet twist on the classic comfort food that will transform your dinner from ordinary to extraordinary in just one hour!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups macaroni pasta
- 2 cups cheese sauce (cheddar or your choice)
- 1 cup crushed Ritz crackers
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure your mac and cheese bakes evenly and gets a nice golden crust.
- Begin by preparing the butternut squash. Peel and cube the squash into small, uniform pieces. This will help them cook evenly.
- In a large pot, bring salted water to a boil. Add the cubed butternut squash and cook for about 5 minutes until slightly tender but not fully cooked. Remove the squash and set aside.
- In the same pot of boiling water, add the macaroni pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- While the pasta is cooking, prepare the Brussels sprouts. Wash and halve them. In a large skillet over medium heat, add a drizzle of olive oil and sauté the Brussels sprouts for about 5-7 minutes until they are tender and slightly caramelized. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked macaroni, sautéed Brussels sprouts, and cubed butternut squash. Stir in the cheese sauce until everything is well-coated. Adjust seasoning with additional salt and pepper if needed.
- Transfer the mac and cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- In a small bowl, combine the crushed Ritz crackers with the crumbled bacon. Melt 2 tablespoons of butter and mix it into the cracker and bacon mixture until well combined.
- Sprinkle the buttery bacon Ritz cracker mixture evenly over the mac and cheese in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Once baked, remove from the oven and let it cool for a few minutes before serving. This will help the cheese sauce set slightly.
- Serve warm and enjoy your Butternut Squash Brussels Sprouts Mac n Cheese with Buttery Bacon Ritz Crackers!
Tips
- Cut your butternut squash and Brussels sprouts into uniform sizes to ensure even cooking.
- Don't overcook the butternut squash - you want it tender but not mushy.
- Use a high-quality sharp cheddar cheese for maximum flavor depth.
- Make sure to thoroughly drain your pasta to prevent a watery mac and cheese.
- For extra crispiness, broil the top for 2-3 minutes at the end of baking if you want an extra golden crust.
- Let the dish rest for 5-10 minutes after baking to allow the cheese sauce to set and make serving easier.
- Feel free to experiment with different cheese blends or add additional herbs like thyme or rosemary for extra flavor.
- Use fresh ingredients whenever possible for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 18g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
