Butternut Mac and Cheese


  • Olive oil spray
  • Kosher salt
  • 1 box of Jalapeno Biscuit dough
  • 1 medium cubed butternut squash
  • 1 box of elbow pasta
  • 1 ½ cups low sodium vegetable broth divided
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 (13g) tablespoon unsalted butter
  • 1 medium shallot, minced
  • ¼ cup all-purpose flour
  • 2 cups low fat milk
  • ½ cup shredded gruyere cheese
  • ½ cup shredded cheddar cheese
  • Chopped chives optional, for garnish

Fancy taking your Mac and Cheese to the next level this winter????? Simply roll out your favourite Savoury Dough (we chose Jalapeño????) and bake it on top of your cheesy dish to add a soft and spicy crunch! Everyone will be asking for seconds ????


  1. Preheat oven to 190 degrees Celsius. Rub a 22 x 28cm glass baking dish with oil and set aside.
  2. Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
  3. When fork tender, transfer squash with a slotted spoon to a blender.
  4. Add pasta to boiling water and cook according to package directions. When cooked, drain, and put back into the pot.
  5. Combine all the biscuit dough into a ball and then flatten it into a disk. Roll it into a 3mm thick sheet.  Refrigerate for later.
  6. Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper, to taste to the blender with the squash. Blend until smooth and creamy.
  7. In a small bowl, combine Parmesan, ¼ teaspoon salt and pepper. Set aside.
  8. Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
  9. Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
  10. Remove pot from heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
  11. Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
  12. Remove the rolled-out dough from the fridge and lay it on top of the mac and cheese. Taper the ends around the dish. Bake 25 minutes or until the biscuit dough starts to brown.
  13. Let cool and enjoy!

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