Butternut Squash Mac and Cheese with Ryvita® Parmesan Crumb

Ingredients
  • *MAC AND CHEESE
  • 2 cups butternut squash cubes, cooked
  • 3/4 cup milk or milk alternative
  • 1/4 cup margarine
  • 1 cup cheese or cheese alternative
  • 200 g cooked macaroni
  • 1/4 tsp salt
  • *CRUMB TOPPING
  • 5 tbsp parmesan cheese or vegan parmesan
  • approximately 5 slices crushed Ryvita® Crispbread, your choice
  • black pepper pinch, to taste
  • 1 tbsp margarine, melted
Print Friendly, PDF & Email
Made with
Product Image

Directions
  1. Heat the oven to 350F.
  2. On a medium heat, heat the milk, margarine, butternut squash, cheese and salt.
  3. Once the squash is soft, blend the mixture with a hand blender or in a blender. Mix the sauce with the cooked macaroni.
  4. Pour the mac and cheese mix into an oven proof dish.
  5. Mix the parmesan, crushed Ryvita® crispbreads, melted margarine and black pepper.
  6. Sprinkle over the mac and cheese. Bake for 15 minutes.
Scroll to Top