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Loaded Butternut Mac & Cheese

August 30, 2012 · by Ari ·

You know what I love about macaroni and cheese?

 

I mean aside from the fact that the combination of carbs and cheese  is pretty much the most amazing thing on earth.

I love that there are so many options.

This mac & cheese….ooooooomg. It’s filled with center cut bacon, caramelized onions, and crispy sweet apples for the most amazing and surprising flavor combination. I wish I could tell you it was my idea. It totally wasn’t. I took it from this awesome lady, and changed a few things around.

Steve claims to not like butternut squash, but he definitely helped himself to seconds of this dish! The thing about adding butternut squash/pumpkin/sweet potato to mac + cheese, is that is just adds some creaminess, fullness and a hint of sweetness. You can use less cheese, but still get a thick, creamy, cheesy sauce that feels like you are breaking every diet rule you’ve ever followed.

I love how all of the textures come together in this dish too. Creamy, silky cheese sauce with crunchy bacon, crispy apples and perfectly tender onions. Opposing flavors and textures = my favorite thing ever. This dish has both. Excellent.

Drrrrroooooool.

 

Loaded Butternut Mac & Cheese

yield 6 servings

adapted from Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples

  • 2 cups dry whole grain pasta (brown rice, whole wheat, etc.–I had rotini on hand, but macaroni or penne also hold cheesey sauce really well)
  • 1 cup butternut squash puree (I steamed chopped butternut squash and pureed it with my immersion blender, but you could buy canned, or even better, roast it first!)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup dry white wine
  • 1 oz low fat cream cheese
  • pinch salt
  • 1/2 cup shredded 75% reduced fat cheddar cheese + extra for topping
  • 1 tablespoon light whipped butter
  • 1/2 yellow onion, sliced thinly
  • 1 large crispy apple, chopped
  • 4 slices center cut bacon, crumbled

Directions:

  1. Melt butter in a medium skillet over medium heat. Add onions, cover and cook on low-medium low for 30 min, tossing occasionally. When fully cooked, remove from pan and set aside.
  2. Cook the pasta according to package instructions. In a large skillet over medium heat, whisk together butternut squash, wine, milk, and cream cheese. When combined, add in salt, then stir in cooked pasta.
  3. Add onions and apples to the pasta. Stir to combine and add a dash more milk if needed.
  4. Stir in cheddar cheese, then transfer to a n 8×8 cooking dish. Top with cooked bacon and a small handful of extra cheese. Broil for 2-3 minutes until the top browns slightly. Serve immediately.

 

Filed Under: Entree, Gluten-free, Pasta · Tagged: bacon, butternut squash, dinner, mac and cheese, pasta, recipe, whole grain

Comments

  1. Nicole @ The Marvelous Misadventures of a Foodie says

    August 30, 2012 at 10:15 am

    Hmm this sounds very interesting…but I am pretty sure that since it’s mac & cheese that is delicious by default!

  2. Heather says

    August 30, 2012 at 11:07 am

    Great stomachs think alike…I was just thinking out loud yesterday to the gentleman about a mac & cheese with cougar gold, apples, apple chicken sausage, and onions. Then I raved about your sweet potato brie mac & cheese from last summer, and he was like *jaw on floor* so now we’re going to try both. 🙂
    PS I’m still waiting for your recreation of the beer cheese mac…

    • Ari says

      August 30, 2012 at 9:37 pm

      It’s in my brain. And it includes bacon. I mean, all the good things do…

  3. Heidi @ Food Doodles says

    August 30, 2012 at 2:33 pm

    Yum! Looks fantastic! I avoided squash last fall when I was pregnant, but I cannot wait to try this out soon!

    • Ari says

      August 30, 2012 at 9:38 pm

      I would be so sad if I had an aversion to butternut squash!

  4. Annie @ Naturally Sweet Recipes says

    August 31, 2012 at 7:05 am

    Just found your blog and love it! It’s fantastic! I love your approach to healthier eating and your recipes looks amazing! I’m glad I found your site! This dish looks insanely good. A great lead in to fall!

    • Ari says

      September 2, 2012 at 11:44 am

      Thanks so much!

  5. Sunnie@moderngirlnutrition says

    September 2, 2012 at 12:45 pm

    This is such a great idea! The flavor combo is perfect for the fall! Thanks for sharing:)

    • Ari says

      September 2, 2012 at 2:04 pm

      Thanks!

  6. Alexa says

    April 1, 2013 at 8:11 am

    sounds delish! any idea how using canned pumpkin puree might taste in the recipe instead?

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