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Butternut Mac and Cheese with Bacon
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy butternut squash enhances crispy bacon mac and cheese.
Ingredients:
  • 1 medium butternut squash, halved and seeded
  • 1 teaspoon olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 (8 ounce) package bacon
  • 1 (16 ounce) package elbow macaroni
  • 1 cube chicken bouillon
  • 2 cups freshly grated sharp Cheddar cheese
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and cover a baking sheet with parchment paper.
  • Drizzle a touch of oil over the butternut squash and generously season with salt and pepper. Place the butternut squash cut-side down on the prepared baking sheet.
  • Roast the butternut squash in the preheated oven until tender enough to pierce with a fork, for 45 to 60 minutes.
  • In a large skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned, for about 10 minutes. Then, drain the bacon on paper towels and crumble once cooled.
  • Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 8 minutes, stirring occasionally.
  • Transfer 2 cups of hot pasta water to a measuring cup; add the bouillon cube and stir until dissolved. Drain the pasta.
  • Transfer 1 cup of broth to a large pot. Add the roasted butternut squash flesh and blend using an immersion blender until achieving a light creamy texture, adding more broth if needed.
  • Over medium heat, melt Cheddar cheese in the pot until the sauce is thick. Stir in drained pasta and mix well. Season to taste.
  • Garnish with crispy bacon bits.

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