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
  1. 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.
  2. 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.
  3. In same skillet, combine squash, half- and-half, and remaining 1 teaspoon salt.
  4. 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.
  5. 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.
  6. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bacon-butternut-squash-mac-cheese/