Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese
Ingredients
The base
-
2
cans
2% evaporated milk
-
2
cups
butternut squash puree
-
2
large
eggs
-
1
tsp
salt
-
½
tsp
ground black pepper
-
⅛
tsp
cayenne
-
1
lb
dry pasta (farfalle/bowtie)
The toppings and mix-ins
-
10
strips
bacon, diced
-
½
cup
finely-diced white or yellow onion
-
3
cloves
garlic, minced
-
12
oz
shredded sharp cheddar cheese
-
4
oz
crumbled blue cheese
-
4
oz
extra blue cheese for garnish
Instructions
- Whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper, and cayenne in a mixing bowl.
- Boil salted water in a large pot and cook the pasta until al dente, then drain and return to the pot.
- Cook the bacon in a skillet over high heat until crispy, then remove and reserve the grease.
- In the skillet, return 2 tablespoons of bacon, reduce heat, and sauté the onion until translucent, then add garlic and cook for an additional minute.
- Whisk the onion and garlic mixture into the evaporated milk mixture.
- Pour the evaporated milk mixture into the pot with the drained pasta and stir to combine.
- Cook over medium-high heat, stirring occasionally, until the sauce simmers and thickens.
- Remove from heat and stir in the cheeses until melted and evenly distributed.
- Serve immediately, garnished with crispy bacon and extra blue cheese crumbles.
Nutrition Facts (estimated)
Servings
6-8
Calories
450
Total fat
25g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
150mg
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