Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple
Total Time
50 minutes
Prep Time
30 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(33)
Ingredients
4 servings
- 1/2 box whole grain elbow macaroni (about 2.5 cups dry)
- 1 cup canned butternut squash puree
- 1/4 cup + 2 tablespoons evaporated milk
- 1/4 cup chicken or vegetable broth
- 1 oz low fat cream cheese
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- 1/2 cup onions, sliced thinly
- 1 large crispy apple, chopped or grated
- 4 tablespoons crumbled bacon
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Preparation
Chef’s notes
Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.