Description
This Butternut Squash Mac and Cheese with Bacon is a comforting twist on the classic favorite, featuring a creamy, flavorful butternut squash cheese sauce combined with crispy bacon and topped with a crunchy breadcrumb and Parmesan crust. Perfectly roasted squash adds natural sweetness and depth to the sauce, while the blend of cheddar and Gruyere cheeses provides rich, melty goodness. Ideal for cozy family dinners, this dish is satisfying and packed with flavor.
Ingredients
Scale
Roasted Butternut Squash
- 1 pound butternut squash, peeled and cut into ½ to 1-inch cubes
- 1 tablespoon oil (olive or avocado)
- 2 ½ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 2 teaspoons fresh herbs (rosemary, sage, and/or thyme), finely chopped
- â…› teaspoon ground nutmeg
Pasta
- 12 ounces pasta (elbows, gluten-free if needed)
Bacon and Aromatics
- 5 ounces bacon, cut into ½-inch pieces
- 2 shallots, finely chopped
- 2 cloves garlic, finely minced
Cheese Sauce
- ¼ cup all-purpose flour (or gluten-free 1-to-1 blend)
- 1 ½ cups broth (chicken or vegetable), divided
- 1 ½ cups milk (regular or plant-based)
- 1 cup shredded Cheddar cheese
- 1 cup shredded Gruyere cheese
Topping
- â…“ cup Panko breadcrumbs (gluten-free if needed)
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the butternut squash.
- Roast Butternut Squash: Place the diced butternut squash in a 9×13-inch baking dish. Drizzle with oil, sprinkle with 1 teaspoon salt and ¼ teaspoon black pepper, and toss to coat evenly. Roast in the preheated oven for 22-25 minutes or until the squash is tender when pierced with a fork.
- Puree Squash: Transfer the roasted squash to a high-speed blender or food processor. Add the finely chopped fresh herbs and ground nutmeg. Blend for 1-2 minutes until completely smooth with no lumps. Set this puree aside to use in your sauce later.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta in a colander and optionally toss with a tablespoon of oil to prevent sticking. Set aside.
- Cook Bacon and Shallots: In a Dutch oven or large skillet over medium-high heat, cook the bacon pieces for 7-8 minutes until crispy. Remove bacon with a slotted spoon and drain on paper towels. Carefully pour off excess bacon grease leaving about 1 tablespoon in the pan. Add the chopped shallots to the pan and sauté for 2-3 minutes until tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Cheese Sauce Base: Whisk in the flour to the bacon and shallot mixture to form a thick paste. Gradually pour in ½ cup of the broth while whisking to combine smoothly. Slowly add the remaining broth and milk, about ½ cup at a time, whisking well after each addition. Continue stirring until the sauce thickens to a creamy consistency.
- Combine Sauce with Squash and Pasta: Stir in the shredded Cheddar and Gruyere cheeses until melted and smooth. Add the pureed butternut squash and cooked pasta to the sauce, folding together until everything is evenly incorporated.
- Assemble in Baking Dish: Pour the macaroni and cheese mixture into the same 9×13-inch baking dish previously used for roasting the squash. Sprinkle the crispy bacon pieces evenly over the top. In a small bowl, mix melted butter with the Panko breadcrumbs and grated Parmesan cheese, then scatter this topping over the pasta.
- Bake and Finish: Reduce the oven temperature to 375 degrees Fahrenheit and bake for 25-30 minutes until the topping is golden brown and crisp. For an extra crunchy topping, broil for 1-2 minutes at the end if desired. Let the dish rest for 5-10 minutes to thicken the sauce before serving. Garnish with extra fresh herbs if preferred.
Notes
- Use gluten-free pasta, flour, and breadcrumbs to make this recipe gluten-free.
- Plant-based milk and vegetable broth make this dish vegetarian (omit bacon or substitute with plant-based alternatives).
- Fresh herbs can be substituted based on availability; thyme, rosemary, and sage all work well.
- Broiling at the end helps achieve a more golden and crunchy topping but watch carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
