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Butternut Bacon Mac and Cheese
Total Time
30 mins
This recipe was so deceivingly good, no one knew it was made from veggies!
Servings: 3
  • 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!
  1. Throw your Macaroni on boil. Drain and set aside in a casserole dish.
  2. Boil your butternut squash until it is tender and cooked, for me this took as long as the macaroni.
  3. Cook your bacon until extra crispy (or your desired amount) I used the oven method for cooking, and crumble.
  4. Place your cooked squash into a blender with your scoops of butter, lots of salt and pepper.
  5. blend until you get a nice and creamy texture.
  6. 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!)
  7. Add your cheese to your sauce and stir until melted.
  8. Pour sauce over your noodles and add half of your crumbled bacon. Stir.
  9. Added a bit of extra cheese and the rest of your bacon to the top of your dish.
  10. Heat in a 350 degree oven for 5-10 mins, or until hot and the cheese on top is melted.
  11. Serve and enjoy!
Recipe Notes

Adapted from BeyondSeeingWithCourtney