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Chipotle Bacon Butternut Squash Mac 'n' Cheese
Kicked up with chipotle pepper and bacon and made extra-creamy from butternut squash, this mac 'n' cheese will soon become your new addiction!
Servings 8 servings
- 1 tablespoon olive oil
- 2 cups 1/2-in cubed butternut squash
- 1/4 cup butter
- 1/4 cup white whole wheat flour
- 2 cups milk
- 1/2 cup half-and-half cream
- 2 cups shredded cheddar cheese
- 1 tablespoon canned diced chipotle in adobo sauce
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 12 oz pasta cooked according to package instructions
- 6 strips bacon cooked and diced
- 1/2 cup seasoned breadcrumbs
In a medium saucepan over medium-high heat, saute butternut squash in olive oil, stirring occasionally until squash is very tender, about 8-10 minutes. Remove squash from pan to a small bowl and wipe pan clean.
In same saucepan, melt butter over medium heat then whisk in flour. Slowly add milk and half-and-half, whisking constantly until smooth and combined. Bring sauce to a low simmer over medium heat until sauce is thickened. Remove from heat and whisk in cheese, chipotle, nutmeg, and cooked butternut squash. Season sauce with salt and pepper to taste. Transfer sauce to a high-speed blender and blend on high speed until sauce is completely smooth.
Meanwhile, place pasta in a greased 9x13 baking pan. Pour sauce over top and stir to coat. Sprinkle cooked bacon on top and sprinkle breadcrumbs over all.
Bake mac 'n' cheese at 375F 15-20 minutes or until topping is golden and sauce is bubbly. Remove from oven and let stand 5 minutes, then serve hot. Enjoy!
Calories: 467kcal | Carbohydrates: 52.5g | Protein: 17.4g | Fat: 21.4g | Saturated Fat: 11.7g | Polyunsaturated Fat: 9.7g | Cholesterol: 56mg | Sodium: 263mg | Fiber: 6.1g | Sugar: 5.8g