If you’re searching for a cozy, comforting dish that elevates classic comfort food to a whole new level, look no further than this Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe. It combines the rich creaminess of a velvety cheese sauce infused with naturally sweet, roasted butternut squash, the irresistible savory crunch of crispy bacon, and a golden, buttery breadcrumb topping. This dish is so satisfying that it works perfectly as a hearty side or a soul-warming main, ideal for family dinners or feeding a crowd with something special and unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, contributing essential flavors and textures that create a harmonious balance. From the savory bacon to the subtly sweet butternut squash and the variety of cheese for richness, these simple ingredients come together to make a dazzling dish.
- Elbow macaroni (12 oz): Classic pasta shape that holds onto the sauce beautifully.
- Salt: Enhances the flavor of the pasta and balances the dish overall.
- Olive oil or butter (1 tbsp): Used for cooking bacon and onion, adds richness and flavor.
- Bacon (4 oz, chopped): Crispy, smoky bites that add savory depth and texture contrast.
- Large onion (thinly sliced): Slowly caramelized to sweet, golden perfection for layered flavor.
- Butternut squash (½ medium, peeled and diced ≈ 2 cups): Adds natural sweetness and creamy texture when blended.
- Salt (½ tsp): To season the squash during cooking.
- Chicken stock (½ cup): Adds umami depth and helps cook the squash perfectly.
- Whole milk (2½ cups): Provides a rich, creamy base for the cheese sauce; can be mixed with cream for extra indulgence.
- Ground nutmeg (a pinch): Gives subtle warmth and aroma to the sauce.
- Freshly cracked black pepper: Adds a mild spicy kick and brightness.
- Dijon mustard (1 tsp, optional): Layers in tangy complexity and balances richness.
- Mozzarella cheese (½ cup shredded): Melts smoothly, offering stretch and creaminess.
- Sharp cheddar cheese (1½ cups): Brings bold, tangy flavor that defines classic mac and cheese.
- Gruyère or Parmesan (¼ cup grated, optional): Adds a nutty, savory boost for extra gourmet flair.
- Butter (1 tbsp): For the breadcrumb topping, adds richness and helps to crispiness.
- Fresh breadcrumbs or crushed butter crackers (½ cup): Creates a crunchy, golden topping with a wonderful contrast of textures.
- Fresh thyme or finely chopped sage leaves (1 tsp, optional): Imparts herbal fragrance and nuance to the crust.
How to Make Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
Step 1: Prepare Your Workspace and Preheat
Start by greasing a 9×13-inch baking dish so your mac and cheese won’t stick later. Preheat your oven to 375°F to ensure it’s ready to achieve that perfect golden crust once the dish is assembled. Organizing your ingredients now will make the cooking process smooth and enjoyable.
Step 2: Cook the Pasta Perfectly
Bring a large pot of salted water to a rolling boil and cook your elbow macaroni until just shy of al dente—about one minute less than the package recommends. This precaution saves you from overcooking later in the oven. Drain the pasta and give it a quick rinse under cool water to stop the cooking process instantly, then set it aside for later use.
Step 3: Caramelize the Bacon and Onions
Heat your olive oil or butter in a large skillet over medium heat and toss in the chopped bacon. Cook until the fat renders and the bacon just starts to turn crispy and golden. Add the thinly sliced onions and lower the heat to medium-low. Slowly cook, stirring frequently, to let the onions caramelize—turn deep golden and sweet—which takes about 10 to 15 minutes. This patience rewards you with rich, complex flavors that elevate the entire dish.
Step 4: Cook and Blend the Butternut Squash
In a saucepan, combine the diced butternut squash with chicken stock and milk, bringing everything to a gentle simmer. Cover partially and cook until the squash is very tender, around 15 to 20 minutes. Once soft, use an immersion blender or transfer carefully to a regular blender and puree until smooth as a silky bisque. If your squash pieces are a bit large, give them a few extra minutes to soften fully.
Step 5: Build Your Creamy Cheese Sauce
Return the smooth squash mixture to low heat and stir in a pinch of nutmeg, freshly cracked black pepper, and Dijon mustard if you’re using it. Gradually add in shredded mozzarella, sharp cheddar, and your optional Gruyère or Parmesan, stirring constantly to melt each cheese fully without curdling. Taste and adjust the seasoning gradually; if the sauce thickens too much, thin it out with a splash of warm milk.
Step 6: Combine Pasta, Bacon, Onions, and Sauce
Fold the cooked pasta and caramelized onion-bacon mixture gently into the cheese sauce until everything is evenly coated. Pour this luscious mixture into your prepared baking dish, or even better, a cast-iron skillet for a rustic presentation. Make sure to taste the sauce before you bake as the pasta will mellow the flavors once cooked in the oven.
Step 7: Prepare the Topping
Melt butter in a small skillet and toss in the breadcrumbs or crushed butter crackers with your chosen herbs. Cook them just until golden and aromatic, ensuring they’ll crisp up beautifully in the oven without burning. Sprinkle this crunchy topping evenly over the macaroni mixture.
Step 8: Bake to Golden Perfection
Bake in your preheated 375°F oven for 20 to 25 minutes until the dish is bubbling hot and the breadcrumb topping is a magnificent golden brown. After baking, allow the dish to rest for 5 to 10 minutes. This resting time helps the sauce thicken slightly, clinging beautifully to the pasta and making every bite delightfully creamy and comforting.
How to Serve Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
Garnishes
A sprinkle of fresh herbs like chopped thyme or sage immediately brightens the dish and adds a fresh aroma that contrasts wonderfully with the rich cheese sauce. Some people love a scattering of finely grated extra cheddar or a few grinds of fresh black pepper for a rustic finish.
Side Dishes
This creamy baked butternut squash mac and cheese with bacon recipe pairs amazingly with crisp green salads tossed in a light vinaigrette, roasted Brussels sprouts, or a tangy pickled vegetable plate. These fresh or acidic sides cut through the richness and provide a well-rounded dining experience.
Creative Ways to Present
For a crowd or special occasion, serve this dish in individual cast-iron skillets or ramekins for a charming, personalized touch. Layer the baking dish presentation with a garnish of edible flowers or microgreens for a pop of color. You could even add a drizzle of hot honey on the top just before serving for a subtle sweet-spicy surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover creamy baked butternut squash mac and cheese with bacon recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, making it perfect for quick reheats during the week.
Freezing
If you want to enjoy this comforting dish later, freeze in a tightly sealed container for up to two months. When freezing, consider holding off on breadcrumb topping, which can be added fresh after thawing for the best texture.
Reheating
To reheat, thaw overnight in the refrigerator and warm gently in the oven at 350°F until heated through to maintain that baked charm and crispy topping. Avoid microwaving if possible, as the texture can become gummy and lose the golden crust.
FAQs
Can I make the cheese sauce without using milk?
While milk or cream is essential for the creamy texture of this sauce, you can substitute with plant-based milks like almond or oat milk for a dairy-free option. Just choose unsweetened versions and be prepared for a slightly different texture and flavor.
What can I use instead of butternut squash?
Sweet potatoes or pumpkin puree can provide similar natural sweetness and creamy consistency if you can’t find butternut squash. Adjust cooking times accordingly, especially for fresh sweet potatoes which might take longer to soften.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon and add flavor with smoked paprika or sautéed mushrooms to maintain a rich, savory profile. You could also add toasted nuts for crunchy texture.
How do I know when the pasta is perfectly al dente before baking?
Cooking the pasta about one minute less than package instructions ensures it retains a slight bite after baking without becoming mushy. If unsure, taste a piece while boiling to check for firmness.
Can I use pre-shredded cheese for this recipe?
Pre-shredded cheese often contains anti-caking agents that can affect melting. For the best creamy texture, it’s recommended to shred your own cheese from blocks when possible.
Final Thoughts
This Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe truly showcases how simple ingredients can come together to create something magical and memorable. I encourage you to give it a try—it’s perfect for cozy evenings or special gatherings where everyone will be asking for seconds. Once you taste the blend of creamy squash, savory bacon, and melty cheeses, you’ll understand why this dish is a forever favorite!
Print
Creamy Baked Butternut Squash Mac and Cheese with Bacon Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 generous portions
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This creamy baked butternut squash mac and cheese with bacon is a comforting and flavorful twist on the classic dish. It features tender pasta coated in a smooth, cheesy butternut squash sauce, complemented by caramelized onions and crispy bacon, then finished with a golden, herb-infused breadcrumb topping. Perfect for a cozy family meal or potluck, this recipe balances richness with subtle sweetness from the squash and depth from the slow-cooked onions.
Ingredients
Pasta
- 1 (12-oz) box elbow macaroni or small shells
- Salt (for the pasta water)
- 1 tablespoon olive oil or butter
Bacon & Onions
- 4 oz bacon, chopped
- 1 large onion, thinly sliced
Butternut Squash Sauce
- ½ medium butternut squash, peeled, seeded, and diced (about 2 cups)
- ½ teaspoon salt
- ½ cup chicken stock
- 2 ½ cups whole milk (or a mix of milk and cream for extra richness)
- 1 pinch ground nutmeg
- Freshly cracked black pepper, to taste
- 1 teaspoon Dijon mustard (optional)
- ½ cup shredded mozzarella cheese
- 1 ½ cups sharp cheddar cheese
- ¼ cup grated Gruyère or Parmesan cheese (optional)
Topping
- 1 tablespoon butter
- ½ cup fresh breadcrumbs or crushed butter crackers
- 1 teaspoon fresh thyme or finely chopped sage leaves (optional)
Instructions
- Prep: Grease a 9×13-inch baking dish and preheat the oven to 375°F. Prepare and measure out all ingredients so they’re ready to use.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta just until al dente—about one minute less than the package instructions to avoid overcooking during baking. Drain and rinse under cool water to stop the cooking process. Set aside.
- Cook bacon and onions: In a large skillet, heat olive oil or butter over medium heat. Add chopped bacon and cook until it starts to crisp. Add sliced onions and cook slowly over medium-low to medium heat for 10 to 15 minutes, stirring often, until the onions are golden and caramelized. Remove from heat and set aside.
- Make the squash base: In a saucepan, combine diced butternut squash, chicken stock, and milk. Bring to a simmer, cover loosely, and cook for 15 to 20 minutes until the squash is very soft. Blend the mixture until smooth using an immersion blender or regular blender, aiming for a silky bisque-like texture.
- Finish the sauce: Return the blended squash mixture to low heat. Stir in ground nutmeg, freshly cracked black pepper, and Dijon mustard if using. Gradually add the shredded mozzarella, sharp cheddar, and optional Gruyère or Parmesan cheeses, stirring continuously until the sauce is smooth and the cheese is melted. Adjust seasoning as needed. If the sauce becomes too thick, thin with a splash of warm milk.
- Combine: Mix the cooked pasta, caramelized onions, and bacon into the cheese sauce until fully incorporated. Pour the entire mixture into the prepared baking dish or a cast iron skillet.
- Make the topping: Melt butter in a small skillet. Stir in the fresh breadcrumbs or crushed crackers and herbs until the topping is evenly golden. Sprinkle this topping over the mac and cheese mixture in the baking dish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbling and golden brown. Let the dish rest for 5 to 10 minutes after baking to allow the sauce to thicken and cling to the pasta before serving.
Notes
- For the best flavor, cook onions slowly to develop deep caramelization without burning.
- Using a mix of milk and cream in the sauce adds richness but can be adjusted based on dietary preference.
- Dijon mustard is optional but adds a complex depth to the cheese sauce.
- Fresh breadcrumbs toasted in butter add a satisfying crunch to the topping; crushed butter crackers work well as an alternative.
- Letting the dish rest after baking helps the sauce settle and improves texture.
- Feel free to substitute turkey bacon or omit bacon for a vegetarian version, though it will alter the flavor profile.
