One-Pan Butternut Squash Macaroni and Cheese
One-Pan Butternut Squash Macaroni and Cheese with bacon, broccoli, and a creamy butternut squash sauce is the ultimate Fall comfort food. And it's ready in 30 minutes and in one pan!
Servings 6 Servings
- 4 slices bacon, chopped
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups chicken stock
- 1 1/2 cups heavy cream
- 10 ounces butternut squash puree
- 1/4 teaspoon nutmeg, freshly grated
- 10 ounces uncooked elbow macaroni
- 2 cups broccoli florets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sharp cheddar cheese, shredded
In a large skillet over medium heat, add bacon. Cook, stirring occasionally, for about 3 to 4 minutes until crisp.
With a slotted spoon, remove bacon and drain on paper towels. Remove excess drippings except for 1 tablespoon.
Add onions and garlic. Cook until softened.
Add chicken stock, milk, heavy cream, puree squash, and nutmeg. Stir to combine. Bring to a simmer, stirring occasionally.
Add pasta and stir to combine. Lower heat, cover and cook for about 4 to 6 minutes, stirring occasionally.
Add broccoli and stir to combine. Cover and cook for about 3 to 5 minutes or until vegetable is tender-crisp, pasta is al dente, and sauce is thickened.
Add cheese and bacon. Season with salt and pepper to taste. Stir until combined and cheese is melted. Serve hot.
Calories: 642kcal | Carbohydrates: 44g | Protein: 21g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 675mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 28.9mg | Calcium: 340mg | Iron: 1.4mg