Butternut squash and bacon macaroni and cheese is every squash and bacon lovers dream come true!
Being a food blogger, I rarely re-make most of the recipes that I blog about. Which is sad because 100% of the things I post on here are delicious, but I’m usually trying new recipe ideas. Since a lot of my old recipes have some less-than-stellar photographs, I’ve decided to kill one bird with two stones: remake old recipes to 1) enjoy them and 2) photograph them!
First up: this Butternut Squash and Bacon Macaroni and Cheese that I first made back when I was living in Seattle during P.T. school. It turned out just as cheesy and delicious as I remember it being almost 4(!!) years ago. This is obviously especially fitting as we are knee deep in squash season. So whether you have a butternut squash taking up some counter space or have a craving for the squash, you will love this recipe! Check it out here.
Looking for more butternut squash recipes? Check these out:
Butternut Squash and Apple Soup
Butternut Squash and Black Bean Quinoa Bowls with Chipotle Sauce
Butternut Squash and Brussels Sprout Gratin
Butternut Squash Risotto with Crispy Pancetta
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!
I love mac and cheese that has butternut squash in it! Yours looks so good!
I have (!) to make this…it looks so nummy!
You could just come over tonight for leftovers 🙂
This is comfort food at it’s best!
I totally get you on not remaking blog recipes! I rarely do it either but now that I see your delicious butternut squash mac and cheese recipe it puts in the mood for mine but I clearly need to add bacon to it!
This recipe is Autumn perfection. Comfort food + the world’s favorite meat (I’m pretty sure). Thanks for posting!
I love butternut squash with pasta! And you added bacon! HEAVEN! I want to make this tonight!
I have been slowly remaking some of my old recipes for better pictures too. So great to have a reason to remake some of those recipes!
I have 3 squash on my counter, going to have to try this!
I rarely make the same dish twice either, which is a shame because we love some of them so much. You picked a good one to redo and rephotograph, that’s for sure.
Thanks Christiane!
I’ve been doing the same–there are so many good recipes in my archives whose pictures are terrible. Sometimes I rephotograph but I’m also just trying to go back and remake recipes that we loved and haven’t had in years (crazy that it’s been years ha!). This sounds fantastic and definitely worth returning to!
I agree Natalie! I can’t believe it’s been so long since I’ve made some of these recipes!
This looks and sounds mouthwatering!
So true! I’m always trying out new ideas that I rarely eat the same thing over and over! This looks awesome with the butternut squash (my fav!) and bacon (yum!).