Take any dinner to the next level with this mac and cheese that’s made better thanks to savory bacon and sweet squash.
Bacon-Butternut Squash Mac & Cheese
Serves: 4 to 6
Ingredients
- 4 slices thick-cut bacon, chopped into 1⁄4-inch pieces
- 1⁄2 cup panko (Japanese bread crumbs)
- 1 1⁄4 teaspoons kosher salt, divided
- 1 teaspoon chopped fresh parsley
- 1 teaspoon sliced fresh chives
- 1 pound butternut squash, peeled, seeded, and cut into 1⁄2-inch cubes
- 1 1⁄2 cups half-and-half
- 1⁄2 cup water
- 1 tablespoon cornstarch
- 1 (5-ounce) package fontina cheese, grated
- 1 cup grated sharp Cheddar cheese
- 4 cups cooked small shell pasta
Instructions
- In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring frequently, until crispy and browned, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Add bread crumbs and 1⁄4 teaspoon salt to drippings in skillet. Cook, stirring frequently, until golden brown, about 5 minutes. Transfer to a small bowl; let cool completely. Stir in parsley and chives. Wipe skillet clean.
- In same skillet, combine squash, half- and-half, and remaining 1 teaspoon salt.
- In a small bowl, stir together 1⁄2 cup water and cornstarch until smooth; add cornstarch mixture to squash mixture, stirring until well combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until squash is tender, about 20 minutes.
- Transfer squash mixture to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until smooth.
- Return squash mixture to skillet. Gradually add cheeses, stirring until melted and smooth. Stir in pasta. Sprinkle bread crumb mixture and bacon on top. Serve immediately.
