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Butternut squash mac and cheese with bacon, apples, and creamy cheddar sauce in a bowl

Butternut Squash Mac and Cheese with Bacon and Apples

Butternut squash mac and cheese is a creamy, comforting pasta dish with a smooth squash cheddar sauce, sweet apple contrast, and savory bacon finish. It is a cozy choice for a satisfying fall-inspired meal with familiar flavors and a unique twist.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 574
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Preparation
  1. Melt the butter in a skillet over low heat, then add the sliced onions. Cook over low to low-medium heat for at least 30 minutes until the onions caramelize and develop flavor.
  2. Cook the macaroni according to the package directions. Drain the pasta and return it to the pan over low heat.
Cooking
  1. Add the butternut squash puree, chicken or vegetable broth, evaporated milk, and cream cheese to the pasta. Stir until combined, then mix in the salt.
  2. Fold the caramelized onions and chopped or grated apple into the pasta. Add an additional tablespoon of broth or milk if needed to loosen the texture.
  3. Stir in the shredded cheddar cheese just before serving until melted. Finish each serving with 1 tablespoon of crumbled bacon on top.

Notes

Because the recipe uses very little butter, the mac and cheese may become dry more quickly, especially after it is removed from heat. Add a tablespoon of water, milk, or broth if needed to restore the creamy consistency.