A low calorie twist on a favorite, Butternut Squash Mac and Cheese Recipe with Bacon come together for a mouthwatering, hearty, comforting meal you will love. Crumble some bacon on top and you’ve got yourself a hit!
Preheat the oven to 400° F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil Lay the bacon strips on the rack and bake for 10-15 minutes, until desired crispness When the bacon is cool enough to touch, crumble and set aside
Heat a large skillet over medium-high heat and add the oil. Add the onions and butternut squash, stirring frequently. When the onions begin to soften, add 2 to 3 tablespoons of water to the skillet and cover with a lid.
When the squash is soft enough, mash it in the skillet with a wooden spoon until it makes a coarse puree consistency.
While the pasta is cooking, heat a medium saucepan over medium-low heat and add the butter.
Once melted, add the flour and whisk together to make a roux. Continue to whisk and gradually add in the milk and chicken broth, stirring continuously until the sauce starts to thicken, about 2-4 minutes Add the cheese and stir to combine, until melted and smooth
Stir the cheese sauce into the skillet with the squash mixture, and stir to combine the two Pour the sauce over the pasta, and stir in the set-aside bacon crumbles. Season with salt and black pepper.