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butternut squash and bacon macaroni and cheese

It’s hard to believe that in less than two weeks I will be packing up my stuff, leaving Seattle, and heading back to the Midwest.  Have I really been here 4 months already?!  Although I’m so-incredibly-very-extremely excited to get home and see my family, I sure am going to miss Seattle.  I mean, what’s not to miss?

There’s the hiking:
The mountains:
The markets:
Being within driving distance of this:
And the food!  Oh my gosh don’t even get me started. I have had the best meals of my life here, eaten with my very favorite people in the world.  They were meals of love, laughter, and pure deliciousness that I will never, ever forget.
Since I am moving, I am trying to clean out my cupboards while still making legitimate meals for myself.  I had half of a butternut squash from Thanksgiving that I had chopped up and stuck in the freezer(yes, you can do that!) along with a box of rotini pasta.  Luck had it that I also had half of a package of bacon in the freezer also and before I knew it, I was whipping up a delicious dinner.
This recipe comes from Cooking Light but with the bacon and cheese in it, you’d never know it was a light recipe.  I’m actually not sure how they can pull off calling it “light” but I’m not going to argue.  This is pure, cheesy, delicious comfort food!

butternut squash and bacon macaroni and cheese

Print Rate
Servings: 6 -8 servings

Ingredients

  • 1 medium butternut squash peeled, diced, and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • salt and pepper
  • 6 slices bacon
  • 10 oz rotini pasta could also use penne or macaroni
  • 3 shallots diced
  • 1/4 cup flour
  • 2 cups milk I used skim
  • 2 cups Italian blend cheese

Instructions

  • Preheat oven to 425 degrees F.
  • Toss butternut squash with olive oil, rosemary, salt, and pepper.
  • Place on baking sheet and bake in preheated oven for 40-45 minutes, until tender.
  • While squash is baking, fry up the bacon and cook the pasta.
  • When bacon and pasta are cooked, combine them in a large bowl.
  • Get rid of all but 1 tbsp of bacon grease, then over medium-high heat, add shallots in large skillet.
  • Cook until translucent, about 5 minutes.
  • Add flour, stirring well to combine.
  • Slowly add milk, stirring constantly.
  • Bring mixture to a simmer, and let simmer for 1 minute to let thick slightly.
  • Season with 1/2 tsp of salt.
  • Remove from heat and add 1 1/2 cups of the cheese, stirring to combine.
  • Add butternut squash to bowl with pasta and bacon, then pour cheese sauce over and toss to combine.
  • Pour pasta into 9x13" baking dish and top with remaining 1/2 cup of cheese.
  • Bake in preheated oven for 10 minutes, or until cheese on top is melted.
  • Serve and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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  1. I love Seattle too! How fun to be going home though.

    What a fabulous recipe. You could have fooled everyone by never telling them that you used leftovers. This looks so gourmet and your additions make it that way.

  2. Ahhh…your pictures of Seattle are divine! I have not been there in a long time – it’s a tough road trip from TX! And the mac and cheese is perfect comfort food! Looks yummy! Safe travel!

  3. i’m so excited that you are coming home, i could just cry!! My girl’s coming HOME!!!

    p.s. this recipe looks fabulous! 🙂

  4. I have never been to Seattle but after Grey’s Anatomy I have hoped to come and find a mcdreamy… Anywho, this looks so good- What a combo: pasta, bacon and cheese… mmm!

  5. I adore Seattle! Sighh.. I can almost smell the market. I need to head that way. I hope you have a good break back home.

    This pasta looks wonderful!

    Laura

  6. Beautiful pictures! I’ve only been to Seattle once, but we fully enjoyed our day.
    The dish looks amazing! I’m a big CL fan, but the dishes haven’t all seemed so “light” lately. No worries, though, still tasty!