Go Back

Butternut Squash Mac and Cheese with Bacon

Ingredients

  • 8 ounces elbow macaroni
  • 6 slices center-cut bacon
  • 1 onion chopped
  • 5 cups butternut squash cubed
  • 3 1/2 cups chicken broth divided
  • 3/4 cup low-fat milk
  • 1 teaspoon dry mustard
  • 1 pinch nutmeg
  • 1 pinch salt plus additional, to taste, divided
  • 1 pinch pepper plus additional, to taste, divided
  • 1 cup Parmesan cheese grated
  • 1 cup sharp cheddar cheese shredded, divided
  • chopped parsley optional

Instructions

  • In KitchenAid Evergreen Design Series 6-Quart Ceramic Stockpot, cook macaroni noodles according to package instructions. Set aside.
  • In KitchenAid Evergreen Design Series 5-Quart Ceramic Saute Pan, cook bacon until crisp. Chop and set aside.
  • In same pan, add chopped onion and cook over low heat, stirring occasionally, until pieces are soft and lightly caramelized.
  • Add butternut squash cubes to onions along with 2 cups chicken broth. Cover and bring to boil. Reduce heat and cook until squash is soft and most liquid is reduced.
  • Pour squash and onions into bowl and add milk, remaining chicken broth, dry mustard, nutmeg and pinch of salt and pepper. Using KitchenAid Evergreen Design Series Tilt-Head Stand Mixer, puree mixture until smooth and creamy.
  • Pour pureed sauce into saute pan. Over low heat, add Parmesan cheese and 3/4 cup sharp cheddar cheese a little at a time, stirring constantly. Add noodles and stir well.
  • Add salt and pepper, to taste. Top with chopped bacon, remaining cheese and chopped parsley, if desired.
Course: Appetizer, Main Course, Side Dish