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butternut squash and bacon macaroni and cheese

Servings: 6 -8 servings
Author: Taylor Ellingson

Ingredients

  • 1 medium butternut squash peeled, diced, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • salt and pepper
  • 6 slices bacon
  • 10 oz rotini pasta could also use penne or macaroni
  • 3 shallots diced
  • ¼ 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 tablespoon 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 ½ teaspoon of salt.
  • Remove from heat and add 1 ½ 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 ½ cup of cheese.
  • Bake in preheated oven for 10 minutes, or until cheese on top is melted.
  • Serve and enjoy!