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??
Pasta or Noodles
Everyday Fall Winter
- 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)
In a Circulon Elementum Stock Pot, cook macaroni noodles according to package instructions. Set aside.
In a Circulon Elementum Deep Skillet or Sauté Pan, cook 6 slices of bacon until crisp. Chop up and set aside.
In the same pan, add the chopped onion and cook over low heat, stirring occasionally, until pieces are soft and lightly caramelized.
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.
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.)
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.
Add salt and pepper to taste. Top with chopped bacon, remaining cheese, and a bit of chopped parsley if desired.