Bacon & Butternut Squash Mac 'n' Cheese
Author: 
Recipe type: Entree; Dinner
Prep: 
Cook: 
Total time: 
Serves: 4
 
A healthy twist on mac 'n' cheese that still definitely qualifies as comfort food.
Ingredients
  • 8-10 slices bacon, roughly chopped
  • 2½ cups dry elbow macaroni
  • 2 Tbsp butter
  • 2 oz cream cheese
  • 1 cup butternut squash puree (canned, or see below for instructions for homemade)
  • ⅔ cup evaporated milk or heavy cream
  • ¼ cup chicken broth
  • 1 tsp salt
  • ¾ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 4 green onions, chopped (optional)
Instructions
  1. Cook bacon in frying pan until quite crisp. Set bacon aside and drain fat.
  2. In same pan, melt butter and cream cheese, then stir in butternut squash puree, evaporated milk, chicken broth, and salt.
  3. Meanwhile, cook pasta according to package directions.
  4. When pasta is cooked, toss with sauce, cheeses, green onion, and reserved bacon. Stir until cheese is melted.
  5. Serve with fresh ground pepper and additional cheese, if desired.
Notes
To make your own butternut squash puree, simply cut the top off a butternut squash, slice it lengthwise (I enlist my hubby for this task), drizzle with about a tsp of olive oil, sprinkle with salt and pepper, and roast on a large baking sheet, cut side down, for 45-50 minutes at 400 degrees, until fork tender. Let cool enough to handle, then scoop out seeds and discard. Scoop out remaining squash and discard skins. Puree squash in blender or food processor until very smooth, baby food consistency. Any extra squash puree can be refrigerated for up to a week or frozen for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/02/bacon-butternut-squash-mac-n-cheese/