Butternut Squash Mac and Cheese
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
Butternut Squash Mac and Cheese
Report
Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!
Share:
Ingredients
- 8 ounces medium pasta shells
- 6 lices Bacon diced
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 shallot minced
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons finely chopped sage
- 1 ¼ cups half and half
- 1 cup whole milk
- 1 15-ounce can butternut squash puree*
- 1 teaspoon Dijon mustard
- 10 ounces shredded extra-sharp cheddar cheese about 2 1/2 cups
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
- Whisk in flour and sage until lightly browned, about 1 minute.
- Gradually whisk in half and half, milk, butternut squash and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
- Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with bacon and chives, if desired.
Notes
- *Sweet potato or pumpkin puree can be substituted.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
Stuffed Portobello Mushrooms with Farro, Butternut Squash and Kale
American, Vegetarian, Vegan
4.5
(12 reviews)
