Butternut Squash Mac and Cheese

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 This is a great recipe for macaroni and cheese. Healthy from the addition of the butternut squash (or whatever kind you have available), but still delicious with all the extra sharp cheddar cheese and bacon. I guess you could skip the bacon but why would you want to?

INGREDIENTS
8 oz. medium pasta shells (or whatever short pasta you have available)
6 slices bacon, diced
2 tablespoons unsalted butter
1 small shallot, minced
2 tablespoons flour
1 1/2 tablespoons chopped fresh sage (you could substitute another herb)
1-1/4 cups half and half
1 cup whole milk
1 15 oz. can butternut squash puree*
1 tsp. Dijon mustard
10 oz. shredded extra sharp cheddar cheese, about 2-1/2 cups
Kosher salt & freshly ground black pepper to taste
2 tablespoon chopped fresh chives or green onion tops

* Note: I used fresh squash. I cut a squash in half, removed the seeds and roasted it in the oven until tender.  You could probably also steam it or cook it in your instant pot. I had a big squash so I only needed 1/2 of the squash which was about 2 cups after I scraped it out of the shell and mashed it up.

Cook the pasta in boiling salted water until just done and drain. In a large pan cook the bacon until brown and drain. Remove the fat. Melt the butter in the pan and cook the shallot and garlic carefully so it doesn't get too brown. Whisk in the flour and sage until smooth. Gradually whisk in the half and half, milk, squash and mustard. Bring to a simmer. Cook until slightly thickened. 

Stir in pasta and cheese until melted, season with salt and pepper to taste. Top with bacon and chives or green onions. 

Its ready to serve.

Adapted from Damndelicious.net


 

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