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Butternut Squash Mac & Cheese With Bacon

This Butternut Squash Mac & Cheese With Bacon is perfect comfort food for the Holidays! It’s every bit as healthy, as it is rich and indulgent… Plus it’s got bacon! What’s not to love??

  • DISH TYPE
    Entrée
  • COURSE
    Pasta or Noodles
  • OCCASIONS
    Everyday Fall Winter

Ingredients

  • 8 ounces elbow macaroni
  • 1 onion (chopped)
  • 1 cup sharp cheddar cheese (shredded)
  • 1 cup Parmesan cheese (grated)
  • 5 cups butternut squash (cubed)
  • 3.5 cups chicken broth
  • 3/4 cup low fat milk
  • 6 slices center-cut bacon
  • 1 teaspoon dry mustard
  • 1 pinch nutmeg
  • salt (to taste)
  • pepper (to taste)
  • parsley (optional)

Cooking Directions

  • 1
    In a Circulon Elementum Stock Pot, cook macaroni noodles according to package instructions. Set aside.
  • 2
    In a Circulon Elementum Deep Skillet or Sauté Pan, cook 6 slices of bacon until crisp. Chop up and set aside.
  • 3
    In the same pan, add the chopped onion and cook over low heat, stirring occasionally, until pieces are soft and lightly caramelized.
  • 4
    Add butternut squash cubes to the onions, along with 2 cups chicken broth. Cover and bring to a boil. Reduce heat and continue to cook until squash is soft, and most of the liquid is reduced.
  • 5
    Pour squash & onions from the sauté pan into a bowl and add the milk, the rest of the chicken broth, dry mustard, nutmeg, and a pinch of salt & pepper. Now use the immersion blender to purée until it’s completely smooth & creamy. (If you don’t have an immersion blender, a standard blender will work just fine.)
  • 6
    Pour puréed sauce back into the sauté pan. Over low heat, add the all of the Parmesan cheese and ¾ of the sharp cheddar cheese a little bit at a time, stirring constantly. Add the Noodles, and stir well.
  • 7
    Add salt and pepper to taste. Top with chopped bacon, remaining cheese, and a bit of chopped parsley if desired.

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