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A recipe for Butternut Squash Macaroni and Cheese with bacon and caramelized onions. I used my favorite mac n' cheese pasta, cavatappi, and topped it all off with buttered plain breadcrumbs - perfect for a crunchy topping, but neutral so as not to disrupt the other flavors. This is a wonderful fall flavored Butternut Squash Mac and Cheese recipe - complete with bacon!
To begin with this particular recipe, we must prepare a few components. You can have butternut squash mac and cheese with bacon using 14 ingredients and 7 steps. Here is how you cook that.
Composition needed to make Butternut Squash Mac and Cheese with Bacon:
- 3 cups macaroni noodles
- 2 cups diced butternut squash
- 1 lbs bacon, diced
- 1 onion, diced
- 5 cloves garlic, minced
- 1.5 tsp dried thyme
- 1/2 tsp nutmeg
- 1 tsp paprika
- 1/4 cup white wine
- to taste Salt and pepper
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1.5 cups shredded mozzarella
- 1 cups gruyere cheese
If you don't normally stock panko, you can order it from You can omit the bacon to make this vegetarian butternut squash mac and cheese, just toss the squash with about a tablespoon of oil before. This Bacon and Butternut Squash Mac and Cheese features penne covered in a creamy, rich sauce of pureed butternut squash, parmesan, and sharp white cheddar with bacon and fresh sage. These easy butternut squash and bacon macaroni and cheese recipe is perfect for the fall and winter holidays, like Thanksgiving and more. In a bowl, toss the sourdough cubes with the melted butter and.
Steps to make Butternut Squash Mac and Cheese with Bacon:
- In a large pot, cook pasta just shy of el dente
- Meanwhile in an oven proof skillet, brown bacon.
- Once the pasta is cooked, drain and set aside in colander. Then place the pot back on the heat, boil water and cook the diced butternut squash until soft. Drain the water from the squash, add the chicken broth and blend with hand blender. Once blended add the cream. (If you dont have a hand blender, add all this to a blender and blend until smooth and return back to the pot.
- Going back to the skillet, once bacon is crisp, remove and set aside. Drain some of the fat from the pan. Add your onions and garlic and seasoning (except paprika) and cook until onions are translucent. This is for about 5 min. Then add your wine to deglaze. Turn off heat.
- Going back to the pot with the butternut squash puree, once it's warmed through add 2 cups of your shredded cheese and your paprika and stir. Remove from heat. Add your onion mixture to the pot. Mix to combine.
- Add your cooked macaroni to your cheesy sauce and mix. Stir in half of your crumbled bacon.
- Pour everything back into your oven safe skillet (or leave it in the pot IF its oven proof) top your mac with the remaining cheese and crumbled bacon. Bake in oven at 375°F for 30-35min or until bubbly and brown.
This vegan mac and "cheese" uses butternut squash as a substitute for cheese. Nutritional yeast also helps it feel more cheesy. It also gets a spicy Pour in the butternut squash mixture and cook, stirring constantly, until it starts thickening. Thin out with more almond milk if desired, and taste and. All the fixings of incredible mac and cheese-pasta, crispy bacon, caramelized onions, and a creamy-sharp cheese sauce-mingle perfectly with butternut Transfer to a small bowl; mix with melted butter.
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