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.