Squash-Bacon Mac and Cheese

Frozen cooked squash is a quick and easy way to add extra nutrition to comforting mac and cheese.

Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 8 | Difficulty: Easy

  • 1 package (16 oz.) medium shells
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • ½ tsp. dry mustard
  • ½ tsp. hot sauce
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ cups whole milk
  • 1 package (12 oz.) frozen cooked squash, thawed
  • 12 oz. shredded sharp cheddar cheese, divided
  • 10 slices cooked thick cut bacon, chopped
  1. Preheat oven to 375°F. Butter or spray a 3 quart casserole dish; set aside.
  2. Cook pasta 2 minutes less than package instructions; drain and set aside.
  3. In a 4 quart sauce pan over medium heat melt butter; whisk in flour, mustard, hot sauce, salt and pepper. Cook 2-3 minutes stirring constantly. Slowly add milk while whisking constantly until smooth; whisk in squash. Continue cooking, stirring occasionally, until mixture comes to a bubble and is thickened. Remove from the heat and add 8 ounces of cheese; stir until melted and smooth.
  4. Add pasta and bacon to cheese sauce; stir gently to coat. Pour into prepared dish; top with remaining cheese.
  5. Bake for 15-20 minutes until bubbly and cheese on top is melted.
  6. Refrigerate leftovers.

Wine Pairing: Chardonnay

Nutrition Analysis:

Per serving: Calories 590, Calories from Fat 260, Total Fat 29g (45% DV), Saturated Fat 14g (70% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 970mg (40% DV), Carbohydrates 53g (18% DV), Dietary Fiber 4g (16% DV), Sugars 4g, Protein 28g, Vitamin A 15%, Vitamin C 8%, Calcium 35%, Iron 15%.

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