Creamy Butternut Squash Mac n’ Cheese with Bacon

Creamy Butternut Squash Mac n’ Cheese with Bacon

Enjoy this comforting squash mac n’ cheese, featuring creamy butternut squash, tender macaroni, and savory bacon for a delightful meal.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Ingredients

  

• 1/2 box whole grain elbow macaroni (about 2.5 cups dry)
• 1 cup canned butternut squash puree
• 1/4 cup + 2 tablespoons evaporated milk
• 1/4 cup chicken or vegetable broth
• 1 oz low fat cream cheese
• 1 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• 1/2 cup onions, sliced thinly
• 1 large crispy apple, chopped or grated

Instructions

 

• Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
• Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
• Add caramelized onions and chopped apple to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
• Just before serving, mix in cheese and stir until melted. Top each serving with bacon.

Notes

– For extra crispy bacon, cook it separately until perfectly rendered.
– Ensure onions are truly caramelized and sweet, not just browned.
– Use a sharp, crisp apple variety like Honeycrisp or Fuji for the best texture contrast.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword butternut squash mac and cheese

The technique that makes it

The success of this creamy butternut squash mac n’ cheese hinges on achieving a smooth, emulsified sauce that coats the pasta beautifully without becoming greasy or separated. The key lies in the gentle incorporation of the butternut squash puree and evaporated milk into the cheese base. Start by melting the butter in a saucepan over medium-low heat. Sauté the thinly sliced onions until they are softened and translucent, but not browned. This step builds a subtle aromatic foundation. Next, whisk in the butternut squash puree and evaporated milk. Heat this mixture gently, stirring constantly, until it is warmed through. Avoid boiling, as this can cause the milk solids to separate. Once warm, gradually add the low-fat cream cheese, stirring until it is completely melted and integrated into the squash mixture. This creates the creamy base. Then, slowly stir in the shredded cheddar cheese, a handful at a time, allowing each addition to melt before adding more. Continue stirring until the sauce is smooth and homogenous. The salt is added at this stage to enhance the flavors. Finally, combine the cooked whole grain elbow macaroni with the sauce. The residual heat from the pasta and the sauce will help to fully emulsify the mixture. The chopped apple, added at the very end, provides a textural contrast and a touch of sweetness that complements the savory cheese and squash.

Troubleshooting

• Sauce is too thin: If the sauce appears too thin after combining with the pasta, gently simmer it over low heat for a few more minutes, stirring constantly, until it thickens to your desired consistency. Be careful not to scorch it.
• Sauce is lumpy: Lumps typically form if the cheese wasn’t melted slowly or if the sauce was overheated. Try whisking vigorously over very low heat to break up the lumps. If that doesn’t work, you may need to strain the sauce or blend it briefly.
• Sauce is greasy: This can happen if the cheese is overheated or if too much fat is present. Ensure you are using low-fat cream cheese and shredding your own cheddar if possible, as pre-shredded cheeses often contain anti-caking agents that can affect emulsification.
• Macaroni is mushy: Cook the whole grain macaroni slightly less than the package directions, as it will continue to cook when combined with the hot sauce. Rinse the cooked macaroni briefly under cool water to stop the cooking process before draining well.

Substitutions

• Butternut Squash Puree: Canned pumpkin puree can be used as a substitute, though it may result in a slightly different flavor profile and color. Ensure it is 100% pumpkin, not pie filling.
• Evaporated Milk: Whole milk or half-and-half can be used, but they may result in a less rich and potentially thinner sauce. Use an equal amount.
• Low-Fat Cream Cheese: Regular cream cheese can be substituted for a richer sauce, but it will increase the fat content. A dairy-free cream cheese alternative can also work.
• Cheddar Cheese: A blend of cheddar and Gruyere or Monterey Jack would offer a more complex flavor. For a dairy-free option, use a good quality dairy-free shredded cheese blend.
• Whole Grain Elbow Macaroni: Any small pasta shape like shells or rotini will work. Gluten-free pasta is also an option for those with dietary restrictions.

Pro tips

• For extra crispy bacon, cook it separately until perfectly rendered.
• Ensure onions are truly caramelized and sweet, not just browned.
• Use a sharp, crisp apple variety like Honeycrisp or Fuji for the best texture contrast.

Enjoy this uniquely flavorful butternut squash mac n’ cheese as a satisfying main course or a decadent side dish. Experiment with different cheese blends for endless variations.

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