Butternut Squash Mac and Cheese
Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!
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
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large cast iron 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.