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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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