Butternut Squash Mac and Cheese

By Ellie

4 Person

35 Minutes

0 Calories

Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!

Ingredients

2 tbsp. chopped fresh chives
Kosher salt and freshly ground black pepper, to taste
10 oz. shredded extra-sharp cheddar cheese, about 2 1/2 cups
1 tsp. Dijon mustard
1 (15-ounce) can butternut squash puree
1 cup whole milk
1 1/4 cups half and half
1 1/2 tbsp. finely chopped sage
2 tbsp. all-purpose flour
1 shallot, minced
3 cloves garlic, minced
2 tbsp. unsalted butter
6 slices bacon, diced
8 oz. medium pasta shells

Method

01

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
02

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
03

Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
04

Whisk in flour and sage until lightly browned, about 1 minute.
05

Gradually whisk in half and half, milk, butternut squash and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
06

Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
07

Serve immediately, garnished with bacon and chives, if desired.

Related Tags

Mac and Cheese Recipes

Butternut Squash Mac and Cheese

4.8

( By Ellie )

Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. chopped fresh chives

Kosher salt and freshly ground black pepper, to taste

10 oz. shredded extra-sharp cheddar cheese, about 2 1/2 cups

1 tsp. Dijon mustard

1 (15-ounce) can butternut squash puree

1 cup whole milk

1 1/4 cups half and half

1 1/2 tbsp. finely chopped sage

2 tbsp. all-purpose flour

1 shallot, minced

3 cloves garlic, minced

2 tbsp. unsalted butter

6 slices bacon, diced

8 oz. medium pasta shells

03 Method

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 2

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

Step 3

Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.

Step 4

Whisk in flour and sage until lightly browned, about 1 minute.

Step 5

Gradually whisk in half and half, milk, butternut squash and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.

Step 6

Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.

Step 7

Serve immediately, garnished with bacon and chives, if desired.

04 Author