Butternut Squash Mac and Cheese
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(12)
Ingredients
6 servings
- 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
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Heat a large 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.
Step 3
Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
Step 4
Whisk in flour and sage until lightly browned, about 1 minute.
Step 5
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.
Step 6
Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
Step 7
Serve immediately, garnished with bacon and chives, if desired.
Step 8
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Chef's notes
*Sweet potato or pumpkin puree can be substituted.
