Butternut Squash and Bacon Mac-and-Cheese

  • Servings: 12
  • Prep: 15m
  • Cook Time: 1h 13m

Get a little taste of autumn with this savory dish that includes the delectable pairing of bacon and mac and cheese.


1 packageNo Yolks® Extra Broad Noodles
3/4 cupunsalted butter, room temperature, divided, plus more for greasing
1small butternut squash, peeled seeded and cut into 1/2-inch dice
2 Tbspolive oil
3 cupswhole milk
3 Tbspchopped fresh sage, divided
1/4 cupall-purpose flour
3 cupsshredded cheddar cheese
12 slicesthick-cut bacon, cooked and crumbled
1 cuppanko bread crumbs
Salt and black pepper, to taste


  1. Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Coat a 9×13-inch baking dish with butter. Cook the No Yolks® Noodles according to package instructions. Drain. Set aside.
  2. Place squash on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Bake, flipping squash halfway through until tender, about 15-20 minutes.
  3. Transfer the squash, milk and sage to a blender. Puree, scraping down the sides as needed until smooth, about 1 minute. Set aside.
  4. In a large heavy-bottom pot or Dutch oven over medium heat, melt 1/4 cup of butter. Add the flour, and cook until no lumps remain, about 1 minute. Whisk in the butternut squash and milk mixture until combined. Simmer, stirring frequently, until sauce thickens, about 10-15 minutes.
  5. Remove from heat and stir in the cheese until smooth, about 2 minutes. Season with salt and pepper. Add the noodles and bacon, and toss to coat. In a small bowl, mix the bread crumbs, remaining butter and remaining sage together until combined.
  6. Transfer the noodle mixture to the prepared baking dish. Top with the bread crumb mixture. Bake until the bread crumbs are golden-brown and cheese is bubbling, about 25-35 minutes. Serve.