Macaroni Cheese With Butternut Squash Bacon Recipes

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BUTTERNUT SQUASH MAC AND CHEESE WITH BACON



Butternut Squash Mac and Cheese with Bacon image

This is a wonderful fall flavored Butternut Squash Mac and Cheese recipe - complete with bacon!

Provided by Nora

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 (12-oz) box macaroni pasta
1 tablespoon oil
2 oz chopped bacon
1 onion, peeled, halved and then thinly sliced
1/2 medium butternut squash, peeled, de-seeded and diced
1 pinch ground nutmeg
salt & pepper, to taste
1/2 cup chicken stock
2 1/2 cups milk, use whole milk for an ultra-creamy result
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1/4 cup breadcrumbs
1/2 tablespoon butter

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.

Nutrition Facts : Calories 386 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 serving, Sodium 306 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BUTTERNUT SQUASH & BACON MAC N' CHEESE



Butternut Squash & Bacon Mac n' Cheese image

A delicious version of mac n' cheese

Provided by Michelle

Categories     Main Course

Time 1h

Number Of Ingredients 11

12 slices thick-cut peppered bacon (cut into ½-inch pieces)
½ butternut squash (finely diced)
½ yellow onion (finely diced)
Salt and fresh ground pepper (to taste)
8 tablespoons unsalted butter (divided)
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces Gruyere cheese (shredded (about 2 cups), divided)
8 ounces sharp cheddar cheese (shredded (about 2 cups), divided)
16 ounces cavatappi pasta (or shaped pasta of your choice)
1 cup plain breadcrumbs

Steps:

  • Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
  • In a 12-inch cast iron skillet (or other heavy, stainless skillet), fry the bacon until crisp. Remove the bacon to a towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon grease.
  • Adjust the heat to medium-low and add the butternut squash and onion to the bacon grease. Cook, stirring occasionally, until the squash and onion are browned and cooked through. Once cooked, use the back of a wooden spoon to mash up the mixture (it doesn't have to be completely smooth - leave some chunks in for texture).
  • Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
  • While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
  • Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
  • Add the cooked, drained pasta, bacon and butternut squash mixture to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
  • Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the breadcrumbs.
  • Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.
  • Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 913 kcal, Carbohydrate 66 g, Protein 35 g, Fat 55 g, SaturatedFat 27 g, Cholesterol 135 mg, Sodium 777 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 5 servings (Boo counted for 2)

Number Of Ingredients 14

1 pound macaroni with lines, such as tubatini or mini penne rigate
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 medium onion
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon ground nutmeg, eyeball it
Black pepper

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!)

MACARONI AND CHEESE WITH BUTTERNUT SQUASH



Macaroni and Cheese with Butternut Squash image

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 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

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

MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON



Macaroni & Cheese with Butternut Squash & Bacon image

You know they're gonna like it just from the name: mac and cheese, butternut squash...bacon?! We even tossed some fresh sage in there for extra awesomeness.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 small butternut squash (1-1/2 lb.), peeled, seeded and cut into 1/2-inch chunks
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 cups farfalle (bow-tie pasta), uncooked
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. flour
2 cups milk
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 tsp. chopped fresh sage

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.

Nutrition Facts : Calories 500, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 9 g, Protein 20 g

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

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

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Jun 10, 2019 - You know they're gonna like it just from the name: mac and cheese, butternut squash…bacon?! We even tossed some fresh sage in there for extra awesomeness. We even tossed some fresh sage in there for extra awesomeness.
From pinterest.ca


RECIPE: BUTTERNUT SQUASH MAC & CHEESE WITH BACON
2017-11-28 0 comments. Instructions. Preheat the oven to 400° F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil. Lay the bacon strips on the rack and bake for 10-15 minutes, until desired crispness.
From popculture.com


BUTTERNUT SQUASH MAC AND CHEESE WITH BACON - GRILLED CHEESE SOCIAL
2019-11-12 How to make Butternut Squash Cheese Sauce To begin, chop 1 lb of bacon and add to a heavy bottomed braising pan . Cook over medium heat and cook, stirring often, until the fat has rendered out and the bacon is crispy. Once the bacon is cooked, remove it and set it on a paper towel then strain out half of the fat.
From grilledcheesesocial.com


CREAMY, VEGAN BUTTERNUT SQUASH MAC AND CHEESE RECIPE - SHAPE
Directions: Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper. Bake the squash for 45 minutes. Once the squash is done, blend it and all of the remaining ingredients in a high-speed blender until the sauce reaches a very smooth consistency.
From shape.com


BUTTERNUT SQUASH, BACON & BLUE CHEESE MACARONI - RECIPES.NET
2022-03-22 4 oz blue cheese, crumbled, plus an additional 4 oz for garnish Instructions In a mixing bowl, whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper, and cayenne until combined. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.
From recipes.net


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