Butternut Squash Mac and Cheese

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

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.

Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.

Whisk in flour and sage until lightly browned, about 1 minute.

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.

Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.

Serve immediately, garnished with bacon and chives, if desired.