Your Thanksgiving table isn't complete without a side of mac n cheese - and my Creamy Butternut Squash Mac n Cheese with Crispy Bacon is creamy, cheesy, and perfectly delicious! This no-fuss mac n cheese recipe comes together in just a matter of minutes, and is perfectly comforting for children and just elevated enough for adults. If you're looking for a recipe that the whole family will enjoy, this is it!
Ingredients
- 12 Ounces Pasta Shells
- 8 Slices Bacon
- 2 Tablespoons Butter
- 4 Cloves Garlic mashed
- 1 Large Shallot minced
- 2 Tablespoons Arrowroot Starch or Cornstarch or Tapioca Flour
- 3 Tablespoons Fresh Sage finely chopped
- 1 ½ Cups Half & Half or milk of choice
- 1 15 Ounce Can Butternut Squash Puree
- 1 Tablespoon Dijon Mustard
- 14 Ounces Sharp Cheddar Cheese grated
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Bunch Chives finely chopped
Instructions
- To make this mac n cheese, start by preparing the bacon. Preheat your oven to 400 F and line a baking sheet with parchment paper.
- Next, line the bacon up on a single layer across the baking sheet.
- Transfer the tray into the oven and allow the bacon to bake for 20 minutes, or until it's golden, crispy, and reaches your desired doneness.
- Once the bacon is done, chop it into small pieces and set it aside.
- Next, bring a large pot of water to a boil and add in a pinch of sea salt.
- Once the water is boiling, add in the pasta and allow it to cook until it's al dente.
- Then, drain the water from the pasta, set it aside, and prepare the cheese sauce.
- Heat a large skillet, on the stove, over medium heat, and add in the butter.
- Chop the garlic and shallot. Then, once the butter has melted, add them to the pan.
- Sauté the garlic and shallot for about 3 minutes. Then, add in the sage and starch of choice (cornstarch, arrowroot starch, or tapioca starch) before sautéing for about 2 minutes.
- Add in the milk of choice, butternut squash puree, and mustard, and stir until smooth and creamy.
- Finally, grate the cheddar cheese and add it to the pot alongside the pasta. Stir to fully combine until the cheese is melted and the pasta is fully coated in the sauce.
- Season the mac n cheese with sea salt and ground black pepper, then top with the chop cooked bacon and chives.
- Transfer the mac n cheese into bowls, serve, and enjoy!
Calories: 636kcal | Carbohydrates: 57g | Protein: 27g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1081mg | Potassium: 316mg | Fiber: 3g | Sugar: 7g | Vitamin A: 928IU | Vitamin C: 2mg | Calcium: 588mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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