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Butternut Squash Mac and CheeseIMG_6996

Butternut Squash Mac and Cheese

Yield: 6 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!
4.8 stars (12 ratings)

Ingredients

  • 8 ounces medium pasta shells
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons finely chopped sage
  • 1 ¼ cups half and half
  • 1 cup whole milk
  • 1 15-ounce can butternut squash puree*
  • 1 teaspoon Dijon mustard
  • 10 ounces shredded extra-sharp cheddar cheese, about 2 1/2 cups
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
  • Whisk in flour and sage until lightly browned, about 1 minute.
  • 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.
  • Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and chives, if desired.

Notes

*Sweet potato or pumpkin puree can be substituted.