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Butternut Squash Mac N’ Cheese

A creamy and savory pasta dish combining butternut squash, caramelized onions, apples, and bacon, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1/2 box whole grain elbow macaroni (about 2.5 cups dry) Any short pasta can be used.
  • 1 cup canned butternut squash puree Fresh butternut squash can be used as a substitute.
  • 1/4 cup evaporated milk Adjust with more if needed.
  • 2 tablespoons evaporated milk
  • 1/4 cup chicken or vegetable broth Use more if sauce thickens.
  • 1 oz low fat cream cheese Can be substituted with dairy-free options.
  • 1 teaspoon salt
  • 1/2 cup shredded cheddar cheese Use sharp cheddar for stronger flavor.
  • 1 tablespoon butter
  • 1/2 cup onions, sliced thinly Caramelize on low heat.
  • 1 large crispy apple, chopped or grated A crisp apple like Honeycrisp works best.
  • 4 tablespoons crumbled bacon Crisp bacon in advance for topping.

Method
 

Caramelizing Onions
  1. Heat butter in a skillet over low heat until melted, then add onions and let them caramelize for at least 30 minutes.
Cooking Pasta
  1. Cook the pasta according to package directions. Drain and return to the pan over low heat.
Combining Ingredients
  1. Add butternut squash, chicken broth, evaporated milk, and cream cheese to the pasta. Stir until combined, then add salt.
  2. Add the caramelized onions and apples to the pasta and stir to combine. Add more broth or milk if the mixture is too thick.
Finishing Touch
  1. Just before serving, mix in the cheddar cheese and stir until melted. Top each serving with bacon.

Notes

Serve hot in shallow bowls to keep the sauce coating the pasta. Can be stored in an airtight container for up to 3 days in the fridge.