Description
A delicious and creamy mac and cheese dish featuring the sweet and savory combination of maple bacon and butternut squash.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups butternut squash, cubed
- 4 slices of bacon, chopped
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup maple syrup
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy; remove and set aside.
- In the same skillet, add the cubed butternut squash and cook until tender.
- In a large pot, melt the butter and stir in the milk and maple syrup.
- Add the cooked macaroni, butternut squash, and half of the cheddar cheese; mix well.
- Transfer the mixture to a baking dish and top with the remaining cheddar cheese and cooked bacon.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to add spices like nutmeg or cinnamon for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Maple Bacon Butternut Squash Mac and Cheese, comfort food, pasta dish