Butternut Squash Mac And Cheese With Bacon Recipes

BUTTERNUT SQUASH MAC AND CHEESE WITH BACON

Steps:

• Prep: Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook macaroni until al dente. Drain and rinse under cold water once they're done.
• Cook onions and bacon: While the macaroni is cooking, heat 1 tablespoon oil in a large skillet oder medium heat. Sauté the bacon and onion for a few minutes, until cooked. Remove to a bowl and set aside.
• Cook squash: Add the butternut squash to the skillet and sauté over medium heat for one minute. Season with nutmeg,salt and pepper. Add the chicken broth and milk and bring to a low boil. Reduce the heat to a simmer and simmer the squash for 10-20 minutes, or until very tender (do not cover with a lid or the milk will boil over).
• Finish sauce: Once squash is cooked, take off the heat and mash with a potato masher or blend with a stick blender. Stir in both cheeses until melted.
• Assemble: Once ready to bake, preheat the oven to 360°F. Stir the onion/bacon mixture and the cooked macaroni into the sauce. Transfer to the prepared baking dish. Cut the butter into the breadcrumbs until crumbs form, then sprinkle all over the casserole.
• Bake: Bake the macaroni for 10-15 minutes, or until bubbly and golden around the edges. Serve immediately.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

BUTTERNUT SQUASH MAC AND CHEESE

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.

BUTTERNUT MAC AND CHEESE WITH BACON

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.

MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON

Steps:

• Heat oven to 425ºF.
• Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 25 to 30 min. or until tender, spreading bacon onto other side of baking sheet after 10 min.
• Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
• Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 2 qt. casserole dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.