Butternut Squash Mac and Cheese
User Reviews
4.8
36 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Butternut Squash Mac and Cheese
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Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!
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Ingredients
- 8 ounces pasta shells medium
- 6 lices Bacon diced
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 shallot minced
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons sage finely chopped
- 1 ¼ cups half and half
- 1 cup milk whole
- 1 butternut squash puree canned
- 1 teaspoon Dijon mustard
- 10 ounces cheddar cheese about 2 1/2 cups, shredded, extra-sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
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
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