Butternut Squash Mac And Cheese With Bacon Recipes

BUTTERNUT MAC AND CHEESE WITH BACON

Butternut Mac and Cheese with Bacon image

Delicious creamy butternut squash macaroni and cheese with added bacon! I served it with garlic bread.

Provided by Kita

Categories Macaroni

Time 1h5m

Yield 8

Number Of Ingredients 8

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

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
Serve topped with crumbled bacon.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 60.8 g, Cholesterol 39.9 mg, Fat 14.9 g, Fiber 5 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 562.2 mg, Sugar 5.1 g

BUTTERNUT SQUASH MAC AND CHEESE

Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash, cut-side down, on a baking sheet.
Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

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