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Butternut Squash & Bacon Mac n' Cheese

A delicious version of mac n' cheese

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 913 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 slices thick-cut peppered bacon cut into ½-inch pieces
  • ½ butternut squash finely diced
  • ½ yellow onion finely diced
  • salt and fresh ground pepper to taste
  • 8 tablespoons unsalted butter divided
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 8 ounces gruyere cheese shredded (about 2 cups), divided
  • 8 ounces sharp cheddar cheese shredded (about 2 cups), divided
  • 16 ounces cavatappi pasta or shaped pasta of your choice
  • 1 cup plain breadcrumbs

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
  2. In a 12-inch cast iron skillet (or other heavy, stainless skillet), fry the bacon until crisp. Remove the bacon to a towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon grease.
  3. Adjust the heat to medium-low and add the butternut squash and onion to the bacon grease. Cook, stirring occasionally, until the squash and onion are browned and cooked through. Once cooked, use the back of a wooden spoon to mash up the mixture (it doesn't have to be completely smooth - leave some chunks in for texture).
  4. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
  5. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
  6. Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
  7. Add the cooked, drained pasta, bacon and butternut squash mixture to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
  8. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the breadcrumbs.
  9. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.
  10. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 913kcal (46%) Carbohydrates 66g (22%) Protein 35g (70%) Fat 55g (85%) Saturated Fat 27g (135%) Cholesterol 135mg (45%) Sodium 777mg (32%) Potassium 606mg (17%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 6055IU (121%) Vitamin C 10.3mg (11%) Calcium 661mg (66%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 913

% Daily Value*

Calories 913kcal 46%
Carbohydrates 66g 22%
Protein 35g 70%
Fat 55g 85%
Saturated Fat 27g 135%
Cholesterol 135mg 45%
Sodium 777mg 32%
Potassium 606mg 13%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 6055IU 121%
Vitamin C 10.3mg 11%
Calcium 661mg 66%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.