Recipes
Butternut Squash Mac and Cheese with Bacon
8 servings
45 minutes total (Active 20 minutes)
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Ingredients
- 8 oz fontina cheese, divided
- 3 tablespoons fresh sage (or 2 teaspoons rubbed sage)
- 4 slices thick-cut bacon
- 13 oz diced fresh (or frozen) butternut squash
- 12 oz corkscrew (or penne) pasta (about 4 cups)
- 1 tablespoon canola oil
- 8 oz diced fresh yellow onions (about 1 ¼ cups)
- 11 oz Alfredo sauce (about 1 ⅓ cups)
- 1 cup half-and-half
- ½ cup shaved (or shredded) Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons lightly dried parsley
Steps
- Preheat oven to 350°F. Bring water to a boil for pasta. Shred fontina (2 cups). Chop sage. Cut bacon into ½-inch pieces (wash hands).
- Microwave squash following package instructions. Cook pasta following package instructions. Drain, reserving 1 cup pasta water; set aside.
- Meanwhile, place oil and bacon in 4-quart stockpot on medium. Cook 4–5 minutes, stirring occasionally, until bacon is crisp. Remove bacon, leaving drippings in pot. Add onions to pot; cook 3–4 minutes, stirring occasionally, until tender. Add squash and cook 2–3 minutes until lightly browned.
- Stir in Alfredo sauce, half-and-half, pasta water, 1 ½ cups fontina, Parmesan, salt, pepper, sage, and parsley; bring to a simmer. Cook and stir 2–3 minutes until cheese melts and sauce thickens. Stir in bacon and pasta until well coated. Place pasta in 13- x 9-inch baking dish; top with remaining ½ cup fontina. Bake 12–15 minutes until topping has browned and mixture is bubbly. Serve.
Amount per ⅛ recipe serving: Calories 500, Total Fat 29g, Sat Fat 14g, Trans Fat 0g, Chol 80mg, Sodium 910mg, Total Carb 41g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 19g, Vitamin D 0%, Calc 25%, Iron 15%, Potassium 8%