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Creamy Butternut Squash Mac and Cheese with Bacon

creamy butternut squash mac and cheese with bacon - featured image
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A velvety mac and cheese with roasted butternut squash, sharp cheddar, and crispy bacon. This comforting dish hides a vegetable in plain sight and comes together in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), roasted and mashed (about 2 cups puree)
  • 1 pound elbow macaroni (or cavatappi, shells, etc.)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated
  • 8 slices thick-cut bacon (about 8 ounces)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast 35-40 minutes until fork-tender. Let cool slightly, then scoop flesh into a food processor or blender and blend until smooth. Set aside.
  2. While squash roasts, cook bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Drain on paper towels, then crumble. Reserve 2 tablespoons bacon fat.
  3. Bring a large pot of generously salted water to a boil. Cook macaroni according to package directions until al dente (about 7-8 minutes). Drain (do not rinse) and toss with a drizzle of olive oil if not using immediately.
  4. In a medium saucepan over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant. Whisk in flour and cook 1-2 minutes, stirring constantly, until golden and nutty.
  5. Slowly pour in milk while whisking constantly. Add heavy cream and continue whisking until thickened slightly, about 3-4 minutes. Stir in Dijon mustard, nutmeg, salt, and pepper. Add butternut squash puree and whisk until fully incorporated.
  6. Reduce heat to low. Add grated cheddar and Gruyère in handfuls, stirring continuously until each addition is fully melted before adding the next. Taste and adjust seasoning.
  7. Add cooked pasta to cheese sauce and stir until coated. If too thick, add a splash of pasta water. Fold in half the crumbled bacon. Serve immediately topped with remaining bacon and fresh thyme if using. For baked version: transfer to greased 9×13-inch dish, top with panko mixed with 1 tablespoon melted butter, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Broil 2 minutes for extra crunch.

Notes

Don’t rush the roux; undercooked flour tastes raw. Always grate your own cheese for smooth melting. Roast the squash instead of boiling to avoid watery sauce. Season pasta water generously. Reserve pasta water to adjust sauce consistency. Keep heat low when melting cheese to prevent graininess. Use reserved bacon fat for extra flavor.

Nutrition

Keywords: butternut squash mac and cheese, mac and cheese with bacon, creamy mac and cheese, fall comfort food, easy mac and cheese recipe

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