Butternut Squash Mac and Cheese with Bacon
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.
Servings: 8 servings
Ingredients
- 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 grated Parmesan cheese grated
- 1 tablespoon butter
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.1 pound butternut squash, 1 tablespoon oil, 2 ½ teaspoons salt, ½ teaspoon black pepper
- 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.2 teaspoons rosemary, ⅛ teaspoon nutmeg
- 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.)12 ounces pasta
- 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.5 ounces bacon, 2 shallots, 2 cloves garlic
- 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.¼ cup flour, 1 ½ cups broth, 1 ½ cups milk, 1 cup Cheddar cheese, 1 cup Gruyere cheese
- 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.⅓ cup Panko breadcrumbs, ¼ cup grated Parmesan cheese, 1 tablespoon butter
- 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.
Video
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
Calories: 484kcal | Carbohydrates: 51g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1209mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6629IU | Vitamin C: 13mg | Calcium: 434mg | Iron: 2mg
