A low calorie twist on a favorite, Butternut Squash Mac and Cheese Recipe with Bacon come together for a mouthwatering, hearty, comforting meal you will love. Crumble some bacon on top and you've got yourself a hit!
Ingredients
4slicescenter-cut bacon
½tablespoonextra virgin olive oil
1onionsmall dice
3cupsbutternut squashpeeled and small dice
2tablespoonsunsalted butter
1tablespoonwhite whole wheat flour
¾cupskim milk
1cuplow-sodium chicken broth
¾cupshredded reduced-fat sharp cheddar cheese
113.25-ounce box whole wheat elbow macaroni, dry
saltto taste
black pepperto taste
Instructions
Preheat the oven to 400° F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil
Lay the bacon strips on the rack and bake for 10-15 minutes, until desired crispness
When the bacon is cool enough to touch, crumble and set aside
Heat a large skillet over medium-high heat and add the oil. Add the onions and butternut squash, stirring frequently. When the onions begin to soften, add 2 to 3 tablespoons of water to the skillet and cover with a lid. This will steam the squash, helping it to cook faster
Take the lid off and stir occasionally, adding more water if the squash begins to stick to the skillet. Cook for a total of 25-30 minutes, until the squash is very soft and can be mashed with a wooden spoon
When the squash is soft enough, mash it in the skillet with a wooden spoon until it makes a coarse puree consistency
Meanwhile, bring a large pot of water to a boil and cook the elbows according to package directions for al dente. Drain the macaroni and set aside
While the pasta is cooking, heat a medium saucepan over medium-low heat and add the butter
Once melted, add the flour and whisk together to make a roux. Continue to whisk and gradually add in the milk and chicken broth, stirring continuously until the sauce starts to thicken, about 2-4 minutes
Add the cheese and stir to combine, until melted and smooth
Stir the cheese sauce into the skillet with the squash mixture, and stir to combine the two
Pour the sauce over the pasta, and stir in the set-aside bacon crumbles. Season with salt and black pepper