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
Scale
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.
