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.
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Ingredients
| 1 package | No Yolks® Extra Broad Noodles |
| 3/4 cup | unsalted butter, room temperature, divided, plus more for greasing |
| 1 | small butternut squash, peeled seeded and cut into 1/2-inch dice |
| 2 Tbsp | olive oil |
| 3 cups | whole milk |
| 3 Tbsp | chopped fresh sage, divided |
| 1/4 cup | all-purpose flour |
| 3 cups | shredded cheddar cheese |
| 12 slices | thick-cut bacon, cooked and crumbled |
| 1 cup | panko bread crumbs |
| Salt and black pepper, to taste |
Directions
- 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.
- 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.
- Transfer the squash, milk and sage to a blender. Puree, scraping down the sides as needed until smooth, about 1 minute. Set aside.
- 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.
- 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.
- 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.
