Butternut Bacon Mac and Cheese
This recipe was so deceivingly good, no one knew it was made from veggies!
Ingredients
- 1 and a half cups of macaroni uncooked
- 3 cups of diced butternut squash I used frozen pre cut
- 2 table spoons on the larger sides of margarine, you can use butter if you prefer. What ever you have on hand works.
- 3/4 cup milk
- 2 cups of your choice of cheese. I used extra old marble cheese.
- salt and pepper
- 1 pack of bacon. we LOVE bacon You can use less if you prefer, the result will end up the same!
Instructions
- Throw your Macaroni on boil. Drain and set aside in a casserole dish.
- Boil your butternut squash until it is tender and cooked, for me this took as long as the macaroni.
- Cook your bacon until extra crispy (or your desired amount) I used the oven method for cooking, and crumble.
- Place your cooked squash into a blender with your scoops of butter, lots of salt and pepper.
- blend until you get a nice and creamy texture.
- Add your milk SLOWLY to the puree, this insures you don't make it too runny (made that mistake the first time. You can always fix this will more cheese!)
- Add your cheese to your sauce and stir until melted.
- Pour sauce over your noodles and add half of your crumbled bacon. Stir.
- Added a bit of extra cheese and the rest of your bacon to the top of your dish.
- Heat in a 350 degree oven for 5-10 mins, or until hot and the cheese on top is melted.
- Serve and enjoy!
Notes
Adapted from BeyondSeeingWithCourtney
Tried this recipe?Let us know how it was!