Bacon Butternut Squash Mac and Cheese
Ingredients
The main ingredients
-
2
ounces
thick-cut bacon or bacon ends
-
¼
medium
butternut squash, peeled, seeded, and roughly chopped
-
4
ounces
macaroni or conchigliette
-
1¼
cups
milk, divided
-
2
tablespoons
butter
-
2
tablespoons
all-purpose flour
-
1
pinch
ground nutmeg
-
1
pinch
crushed rosemary
-
¾
cup
shredded sharp Cheddar cheese, divided
-
½
cup
panko
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil and cooking spray.
- Boil water for the pasta.
- Cook bacon in a medium pan until crispy, then remove and set aside.
- Toss butternut squash in the bacon drippings and spread on the baking sheet. Bake until tender, about 15 to 20 minutes.
- Cook the pasta according to package instructions, then drain.
- Puree the roasted squash with ¼ cup of milk until smooth.
- In a saucepan, melt butter, whisk in flour, and cook until golden brown. Gradually whisk in the remaining milk until thickened.
- Stir in the pureed squash and ½ cup of cheese, seasoning with salt, pepper, nutmeg, and rosemary. Mix in half of the bacon and the cooked pasta.
- Transfer to a greased baking dish, top with remaining cheese and panko, and bake until golden, about 12 to 17 minutes.
- Top with remaining bacon and let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
661
Total fat
30g
Total carbohydrates
70g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
You might also like