Ingredients for - Butternut Mac and Cheese with Bacon
How to cook deliciously - Butternut Mac and Cheese with Bacon
1. Stage
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Stage
Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
3. Stage
Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
4. Stage
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
5. Stage
At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
6. Stage
Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
7. Stage
Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
8. Stage
Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
9. Stage
Serve topped with crumbled bacon.
