Crispy Herb-Crusted Hidden Veggie Mac & Cheese Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender macaroni coated in creamy butternut squash cheese sauce, crowned with a golden herb-crusted breadcrumb topping for irresistible crunch. This American-inspired pasta recipe, ready in about 45 minutes, pairs elbow macaroni, butternut squash puree, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 12 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
  2. Step 2: Bring a large pot of salted water to a rolling boil, add 8 oz (225g) elbow macaroni, and cook for 8 minutes until al dente; drain and set aside.
  3. Step 3: In a medium saucepan over medium heat, combine 1 cup (240ml) milk, 1 cup (240g) butternut squash puree, 1/2 cup (56g) sharp cheddar cheese, and 1/4 cup (28g) Parmesan cheese. Stir constantly until the cheese melts and the sauce thickens to coat the back of a spoon, about 5 minutes; stir in 1/4 tsp salt and 1/8 tsp black pepper.
  4. Step 4: Add the drained macaroni to the saucepan and stir until every piece is evenly coated.
  5. Step 5: Divide the macaroni mixture evenly into the greased muffin cups, filling each about two-thirds full.
  6. Step 6: In a small bowl, mix 1/2 cup (50g) panko breadcrumbs, 1 tbsp (15ml) olive oil, 1/4 tsp dried thyme, and 1/4 tsp dried parsley until combined; sprinkle evenly over each muffin cup.
  7. Step 7: Bake for 20-25 minutes until the tops are golden brown and the edges are bubbly.

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