Bacon and Butternut Squash Mac & Cheese

Ingredients

• ½ box whole grain elbow macaroni (about 2.5 cups dry)
• 1 cup canned butternut squash puree
• ¼ C + 2 tablespoons evaporated milk
• ¼ C chicken or vegetable broth
• 1 oz low fat cream cheese
• 1 teaspoon salt
• 1 C shredded cheddar cheese
• 1 tablespoon butter
• ½ C onions, sliced thinly
• 1 large crispy apple, chopped or grated
• 4 tablespoons crumbled bacon

Directions

1. Prep Oven: Preheat oven to 400°F.
2. Caramelize Onions: Melt butter in a skillet over low to low‑medium heat. Add onions and cook at least 30 minutes until deeply caramelized.
3. Cook Pasta: Cook pasta per package directions, drain, and return to the pot over medium-low heat.
4. Build Sauce: Add butternut squash, chicken broth, evaporated milk, and cream cheese to the pasta. Stir until combined; season with salt.
5. Combine: Stir in caramelized onions and apples. Add a little more broth or milk if needed.
6. Bake: Mix in cheese, transfer to the oven, and bake uncovered for 20 minutes.
7. Serve: Top with bacon and serve hot.

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