Butternut Squash Mac and Cheese PT35M https://img3.recipesrun.com/201907/2019/1101/a4/3/373288/300x200x50.jpg 4 servings Ingredients: 2 tbsp. chopped fresh chives Kosher salt and freshly ground black pepper, to taste 10 oz. shredded extra-sharp cheddar cheese, about 2 1/2 cups 1 tsp. Dijon mustard 1 (15-ounce) can butternut squash puree 1 cup whole milk 1 1/4 cups half and half 1 1/2 tbsp. finely chopped sage 2 tbsp. all-purpose flour 1 shallot, minced 3 cloves garlic, minced 2 tbsp. unsalted butter 6 slices bacon, diced 8 oz. medium pasta shells

Butternut Squash Mac and Cheese

By Ellie

4 Person
35 Minutes
0 Calories
Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!

Ingredients

  • 2 tbsp. chopped fresh chives

  • Kosher salt and freshly ground black pepper, to taste

  • 10 oz. shredded extra-sharp cheddar cheese, about 2 1/2 cups

  • 1 tsp. Dijon mustard

  • 1 (15-ounce) can butternut squash puree

  • 1 cup whole milk

  • 1 1/4 cups half and half

  • 1 1/2 tbsp. finely chopped sage

  • 2 tbsp. all-purpose flour

  • 1 shallot, minced

  • 3 cloves garlic, minced

  • 2 tbsp. unsalted butter

  • 6 slices bacon, diced

  • 8 oz. medium pasta shells

Method

  • 01
    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 02
    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.
  • 03
    Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
  • 04
    Whisk in flour and sage until lightly browned, about 1 minute.
  • 05
    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.
  • 06
    Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
  • 07
    Serve immediately, garnished with bacon and chives, if desired.

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Butternut Squash Mac and Cheese

Mac and cheese at it’s finest! So creamy, so rich + so amazing yet it’s so much healthier than traditional mac and cheese!
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Total Time 35 Mins
02 Ingredients
2 tbsp. chopped fresh chives
Kosher salt and freshly ground black pepper, to taste
10 oz. shredded extra-sharp cheddar cheese, about 2 1/2 cups
1 tsp. Dijon mustard
1 (15-ounce) can butternut squash puree
1 cup whole milk
1 1/4 cups half and half
1 1/2 tbsp. finely chopped sage
2 tbsp. all-purpose flour
1 shallot, minced
3 cloves garlic, minced
2 tbsp. unsalted butter
6 slices bacon, diced
8 oz. medium pasta shells
03 Method
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.
04 Author
Ellie Ellie
647 Recipes
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