Butternut Squash Mac and Cheese with Bacon

Name: Butternut Squash Mac and Cheese with Bacon
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 pound butternut squash; 1 tablespoon oil; 2 ½ teaspoons salt; ½ teaspoon black pepper; 2 teaspoons rosemary; ⅛ teaspoon nutmeg; 12 ounces pasta; 5 ounces Bacon; 2 shallots; 2 cloves garlic; ¼ cup flour; 1 ½ cups broth; 1 ½ cups milk; 1 cup cheddar cheese; 1 cup gruyere cheese; ⅓ cup panko breadcrumbs; ¼ cup Parmesan Cheese; 1 tablespoon butter

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
484 kcal
Course
Side Dish
Cuisine
American

Butternut Squash Mac and Cheese with Bacon

Wren Wallace

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If you want to elevate your mac and cheese game, then this Butternut Squash Mac and Cheese with Bacon is the answer! Creamy Gruyere and cheddar cheese come together with a mix of fresh herbs and subtle spices to make the most velvety smooth and flavor-packed sauce.

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Ingredients

Servings

1 pound butternut squash peeled, ½ to 1-inch cubes
1 tablespoon oil olive or avocado
2 ½ teaspoons salt divided
½ teaspoon black pepper divided
2 teaspoons rosemary sage, and/or thyme, fresh, finely chopped
⅛ teaspoon nutmeg ground
12 ounces pasta elbows, gluten-free if needed
5 ounces Bacon cut into ½-inch pieces
2 shallots finely chopped
2 cloves garlic finely minced
¼ cup flour all purpose or a gluten-free 1-to-1 blend
1 ½ cups broth chicken or vegetable, divided
1 ½ cups milk regular or plant-based
1 cup cheddar cheese shredded
1 cup gruyere cheese shredded
⅓ cup panko breadcrumbs gluten-free if needed
¼ cup Parmesan Cheese grated
1 tablespoon butter

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Instructions

Preheat the oven to 425 degrees.
Roast Butternut Squash: Add the butternut squash cubes to a 9x13-inch baking dish. Drizzle with oil and sprinkle with 1 teaspoon salt and ¼ teaspoon black pepper. Toss to coat and then roast in the preheated oven for 22-25 minutes, or until tender.
Puree Squash: Once roasted, add to a large high-speed blender or food processor along with 2 teaspoons of fresh herbs and nutmeg. Blend for 1-2 minutes, or until smooth and no clumps remain. Set aside until ready to use.
Boil Macaroni: Boil pasta in a large pot according to package directions. Drain in a colander and set aside. (Optional: drizzle a tablespoon of oil over the pasta and toss to combine to prevent it from clumping together while it cools.)
Cook Bacon and Shallots: Add bacon pieces to a Dutch oven or large skillet over medium-high heat and cook for 7-8 minutes, or until crispy. Remove the bacon from the skillet using a slotted spoon and let drain on a paper towel-lined plate. Remove the bacon grease from the Dutch oven, wipe out any burnt bits, and pour back in 1 tablespoon of grease. Add the diced shallots and cook for 2-3 minutes, or until tender. Add the minced garlic and cook for 30 seconds, or until fragrant.
Make the Butternut Squash & Cheese Sauce: Whisk in flour until it thickens and forms a paste. Quickly pour in ½ cup broth, mixing to combine. Slowly add in the remaining broth and milk, ½ cup at a time, whisking well after each addition. Wait until the sauce thickens before pouring in the next amount. Add the cheese, pureed squash, and cooked pasta to the sauce. Stir until well combined.
Add Macaroni to Baking Dish: Pour the macaroni and cheese into the previously used 9x13-inch baking dish and top with the cooked bacon pieces. In a small bowl, toss together the melted butter, breadcrumbs, and Parmesan cheese. Sprinkle the topping over the pasta.
Bake in Oven: Reduce the oven temperature to 375 degrees and bake for 25-30 minutes, or until the topping begins to brown. (Optional: broil for an additional 1-2 minutes.) Let sit for 5-10 minutes so the sauce can thicken up and then serve with additional fresh herbs.

Notes

Breadcrumbs: Choose a gluten-free pasta and breadcrumbs along with a gluten-free 1-to-1 flour blend.
Vegetarian: Skip the bacon.
Dairy-free: Stick with dairy-free milk and cheese.
Prep-Ahead: You can cook the bacon and the pasta a day or two early. Or, completely make the pasta, but wrap and place in the fridge just before baking.
Storage: Save mac and cheese leftovers in an airtight container in the fridge for up to 4 to 5 days.
Freezing: For the best results, freeze the macaroni and cheese before baking in the oven.
Reheating: Warming the mac and cheese back up in the oven or in the microwave with a little extra milk for a creamy consistency.

Nutrition Information

Show Details

Calories 484kcal (24%) Carbohydrates 51g (17%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 50mg (17%) Sodium 1209mg (50%) Potassium 424mg (12%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 6629IU (133%) Vitamin C 13mg (14%) Calcium 434mg (43%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 484 kcal

% Daily Value*

Calories	484kcal	24%
Carbohydrates	51g	17%
Protein	19g	38%
Fat	23g	35%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	50mg	17%
Sodium	1209mg	50%
Potassium	424mg	9%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	6629IU	133%
Vitamin C	13mg	14%
Calcium	434mg	43%
Iron	2mg	11%