Nothing quite beats the comforting embrace of a creamy, cheesy pasta dish, especially when it’s packed with flavor and a touch of crisp bacon. This Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe takes the classic mac and cheese to dazzling new heights by incorporating the natural sweetness and velvety texture of butternut squash. It delivers a luscious sauce that is both rich and light, with layers of smoky bacon and caramelized onions folded in for that unforgettable savory depth. You’re going to want to make this recipe your new go-to for family dinners, potlucks, or whenever you crave something truly special and soul-soothing.
Ingredients You’ll Need
This recipe calls for simple, comforting ingredients that each play an essential role in achieving the perfect balance of creaminess, flavor, and texture. From the tender pasta to the sweet butternut squash and sharp cheeses, every component shines through in harmony.
- Elbow macaroni (12 oz): The classic pasta shape that holds the sauce in every nook and cranny perfectly.
- Salt: Essential for seasoning the pasta water to bring out the pasta’s flavor.
- Olive oil or butter (1 tbsp): Adds richness and helps cook the bacon and onions beautifully.
- Bacon (4 oz, chopped): Crispy, smoky bacon bits that bring irresistible savory crunch.
- Large onion (thinly sliced): Slowly caramelized to add sweetness and depth to the dish.
- Butternut squash (½ medium, peeled, diced, about 2 cups): Creates a smooth, luscious base with natural sweetness.
- Salt (½ tsp): Slightly seasons the squash to enhance its flavor.
- Chicken stock (½ cup): Adds savory warmth and moisture for cooking the squash perfectly.
- Whole milk (2 ½ cups) or milk and cream: The creamy liquid that makes this mac and cheese irresistibly silky.
- Ground nutmeg (pinch): Gives a subtle warm spice that complements the squash wonderfully.
- Freshly cracked black pepper: Adds a mild heat and brightness to balance the richness.
- Dijon mustard (1 tsp, optional): Elevates the flavor with a gentle tang and complexity.
- Mozzarella cheese (½ cup shredded): Brings gooey stretchiness to every bite.
- Sharp cheddar cheese (1 ½ cups): The star cheese providing bold, tangy flavor.
- Gruyère or Parmesan (¼ cup grated, optional): Adds a nutty, savory layer that’s absolutely divine.
- Butter (1 tbsp): For making the crispy breadcrumb topping.
- Fresh breadcrumbs or crushed butter crackers (½ cup): Create a golden, crunchy crust that contrasts beautifully with the creamy pasta.
- Fresh thyme or sage (1 tsp, optional): Herbaceous notes that add elegance to the topping.
How to Make Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
Step 1: Prep Your Workspace
Start by greasing a 9×13-inch baking dish to prevent sticking and preheat your oven to 375°F. This ensures everything is ready for assembling and baking once your sauce and pasta come together.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente, about a minute less than the package suggests. This slight undercooking ensures the pasta won’t get mushy during baking. Drain and rinse it under cool water to stop the cooking process. Set it aside—your perfectly textured pasta is waiting!
Step 3: Sizzle the Bacon and Caramelize the Onions
Heat olive oil or butter in a large skillet over medium heat. Cook the chopped bacon until it just starts to crisp, releasing all that smoky aroma. Add the thinly sliced onions and lower the heat to medium-low, letting them slowly turn golden and sweet over 10 to 15 minutes. Stir frequently to avoid burning—the slow caramelization builds the rich, complex flavor foundation you’ll love.
Step 4: Make the Butternut Squash Base
In a saucepan, combine the diced butternut squash, chicken stock, and milk. Bring everything to a gentle simmer, cover loosely, and cook for 15 to 20 minutes until the squash is melted-soft. Then blend it thoroughly using an immersion or standard blender until silky smooth, like a velvety bisque. If the cubes are large, a few extra simmering minutes help achieve the perfect softness.
Step 5: Finish the Cheese Sauce
Lower the heat to low and stir the nutmeg, cracked black pepper, and Dijon mustard (if using) into your squash base. Gradually add the mozzarella, sharp cheddar, and optional Gruyère or Parmesan cheeses, stirring continuously to achieve a creamy, melty sauce. Taste and adjust seasoning as needed. If it thickens too much, thin it out with a splash of warm milk to keep it luscious.
Step 6: Combine Pasta, Bacon, and Onions
Fold the partially cooked pasta, caramelized onions, and crispy bacon into the rich cheese sauce. Once everything is evenly mixed, pour it into your prepared baking dish. This is where all those layers of flavor come together in effortless harmony.
Step 7: Prepare the Topping
Melt butter in a small skillet and toast the breadcrumbs or crushed crackers with fresh thyme or sage until they turn golden brown and fragrant. The crisp topping adds a delightful crunch that contrasts beautifully with the creamy interior.
Step 8: Bake to Perfection
Bake the assembled mac and cheese for 20 to 25 minutes until the top is bubbling and golden. Don’t rush the final step—let it rest for 5 to 10 minutes after baking so the sauce settles and clings to every pasta piece for an indulgent, velvety bite.
How to Serve Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
Garnishes
Finish with a sprinkle of fresh herbs like parsley, thyme, or sage to brighten the dish visually and add fresh notes to balance the richness. A dash of smoked paprika or a few chili flakes can also bring a subtle kick if you’re feeling adventurous.
Side Dishes
This mac and cheese pairs wonderfully with crisp green salads, roasted seasonal vegetables, or even a simple garlic bread. The contrast between creamy and crunch, fresh and savory, makes for a well-rounded meal everyone will savor.
Creative Ways to Present
Impress your guests by serving this Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe straight from a rustic cast iron skillet for a cozy, homey feel. Alternatively, make individual portions in ramekins for perfect personal servings at dinner parties or special family gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s plate just as delicious.
Freezing
This dish freezes beautifully! Transfer cooled mac and cheese into a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and creaminess.
Reheating
To reheat, warm individual portions in the oven at 350°F until heated through and bubbly, which keeps the top crispy. For quicker reheating, microwave covered for 2-3 minutes, stirring halfway to evenly warm the Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe.
FAQs
Can I use a different pasta shape?
Absolutely! While elbow macaroni or small shells work best to capture the sauce, penne or fusilli can be great substitutes if that’s what you have on hand.
Is there a vegetarian version of this recipe?
Yes! Simply omit the bacon and substitute vegetable stock for chicken stock. You can add sautéed mushrooms or smoky smoked paprika to retain some of that savory depth.
Can I prepare this recipe vegan?
With a few swaps like vegan milk, plant-based cheese alternatives, and olive oil instead of butter, you can make a vegan version. Just skip the bacon or use vegan bacon substitutes to maintain that smoky flair.
What if I don’t have fresh herbs for the topping?
No worries! The topping tastes great with just buttered breadcrumbs or crackers alone. The herbs add a lovely aroma and slight earthiness but are not essential.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and gluten-free breadcrumbs or crushed crackers. Double-check the chicken stock or milk alternatives to keep it safe and delicious!
Final Thoughts
If you’re searching for a recipe that wraps you in cozy comfort while surprising your taste buds, this Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe is a game changer. Its perfect blend of sweet squash, melty cheeses, savory bacon, and crispy topping makes every spoonful pure bliss. Trust me, once you try it, you’ll want to make it again and again; it’s simply that good!
Print
Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 generous portions
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Baked Butternut Squash Mac and Cheese with Bacon is a comforting twist on a classic favorite. It combines the sweetness of roasted butternut squash with a rich, cheesy sauce and the savory crunch of caramelized bacon and onions. Topped with golden buttery breadcrumbs, this dish is perfect for a hearty family meal or a cozy dinner.
Ingredients
Pasta
- 1 (12-oz) box elbow macaroni (or small shells)
- salt (for the pasta water)
- 1 tablespoon olive oil or butter
Bacon and Onions
- 4 oz bacon (chopped)
- 1 large onion (thinly sliced)
Butternut Squash Sauce
- ½ medium butternut squash (peeled, seeded, and diced, about 2 cups)
- ½ teaspoon salt
- ½ cup chicken stock
- 2 ½ cups whole milk (or a mix of milk and cream for extra richness)
- 1 pinch ground nutmeg
- Freshly cracked black pepper (to taste)
- 1 teaspoon Dijon mustard (optional, adds depth)
- ½ cup shredded mozzarella cheese
- 1 ½ cups sharp cheddar cheese
- ¼ cup grated Gruyère or Parmesan cheese (optional but divine)
Topping
- 1 tablespoon butter
- ½ cup fresh breadcrumbs (or crushed butter crackers)
- 1 teaspoon fresh thyme or finely chopped sage leaves (optional)
Instructions
- Prep: Grease a 9×13-inch baking dish and preheat your oven to 375°F (190°C). Gather and prepare all ingredients to streamline the cooking process.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, approximately one minute less than package instructions. Drain and rinse under cool water to stop cooking, then set aside.
- Cook bacon and onions: In a large skillet, heat olive oil or butter over medium heat. Add chopped bacon and cook until it starts to crisp. Add the thinly sliced onion and cook slowly over medium-low to medium heat for 10–15 minutes, stirring often, until onions are golden and caramelized. Remove from heat and set aside.
- Make the squash base: In a saucepan, combine diced butternut squash, chicken stock, and milk. Bring to a simmer, cover loosely, and cook for 15–20 minutes until the squash is very soft. Blend the mixture using an immersion blender or regular blender until smooth and creamy, ensuring no lumps remain.
- Finish the sauce: Place the blended squash sauce over low heat. Stir in nutmeg, freshly cracked black pepper, and Dijon mustard if using. Gradually add the shredded mozzarella, sharp cheddar, and grated Gruyère or Parmesan cheeses, stirring continuously until the sauce is smooth and melted. Adjust seasoning to taste. If the sauce becomes too thick, thin it with a splash of warm milk.
- Combine: Stir the cooked pasta, caramelized onions, and crispy bacon into the cheese and squash sauce until well incorporated. Pour the combined mixture into the prepared baking dish or cast iron skillet.
- Make the topping: In a small skillet, melt butter over medium heat. Add fresh breadcrumbs or crushed butter crackers and chopped herbs if using. Cook, stirring frequently, until the breadcrumbs turn a pale golden color. Evenly sprinkle this mixture over the macaroni and cheese in the baking dish.
- Bake: Bake in the preheated oven for 20–25 minutes, until the top is bubbling and golden brown. Remove from the oven and let the dish rest for 5–10 minutes before serving, allowing the sauce to thicken and cling to the pasta for maximum flavor.
Notes
- For extra richness, use a combination of milk and cream in the sauce.
- Slowly caramelizing the onions over medium-low heat develops deep, sweet flavors that enhance the dish.
- The butternut squash base adds natural sweetness and creaminess as a healthier alternative to traditional heavy cream sauces.
- If you prefer a vegetarian version, omit the bacon and substitute chicken stock with vegetable broth.
- Fresh breadcrumbs toasted in butter provide a superior crunchy topping compared to store-bought breadcrumbs.
- Adjust seasoning after combining ingredients since the pasta will mellow the sauce during baking.
- Allow the dish to rest post-baking; this sets the sauce and improves texture.
