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+ servings

Butternut Bacon Mac and Cheese

This recipe was so deceivingly good, no one knew it was made from veggies!
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Total Time 30 mins
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!


  • 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!


Adapted from BeyondSeeingWithCourtney
Tried this recipe?Let us know how it was!