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
Scale
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.
