Butternut Squash Mac and Cheese

All the fixings of incredible mac and cheese-pasta, crispy bacon, caramelized onions, and a creamy-sharp cheese sauce-mingle perfectly with butternut squash.

Butternut Squash Mac and Cheese
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83 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Bake:
14 mins to 15 mins 425°F
Cook:
40 mins to 47 mins
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Butternut Squash Mac and Cheese

Ingredients
12
ounces dried rigatoni
1 1/2
pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4
cups milk
8
ounces smoked Gruyere cheese, shredded (2 cups)
8
slices bacon
2
small sweet onions, cut into chunks
3
ounces sourdough bread
2
tablespoons butter, melted
 
fresh flat-leaf Italian parsley

Directions

  1. Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
  2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
  3. Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
  4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
  5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
  6. Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Nutrition Facts

(Butternut Squash Mac and Cheese)
    Per serving:
  • 686 kcal cal.,
  • 29 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 79 mg chol.,
  • 668 mg sodium,
  • 77 g carb.,
  • 5 g fiber,
  • 13 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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