This delicious cheese macaroni dish made with butternut squash, bacon, and blue cheese is easy to make in just 20 minutes!
Serves:
Ingredients
- 12ozevaporated milk,2%
- 2cupsbutternut squash puree
- 2large eggs
- 1tsp.salt
- ½tspblack pepper,ground
- ⅛tspcayenne
- 1lbpasta,dry, such as farfalle or bowtie pasta
- 10bacon,strips, diced
- ½cupyellow onion,or white, finely diced
- 3garlic cloves,minced
- 12ozcheddar cheese,sharp, shredded
- 4ozblue cheese,crumbled, plus an additional 4 oz for garnish
Instructions
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In a mixing bowl, whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper, and cayenne until combined.
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Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.
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While the pasta is cooking, cook the bacon in a large skillet over high heat until cooked and crispy. Remove the bacon with a slotted spoon, and reserve the bacon grease.
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Return 2 tablespoons of bacon to the skillet, and reduce heat to medium-high. Add the onion and sauté for 5 minutes or until translucent. Add the garlic and cook for an additional 1 minute.
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Remove from heat, and then whisk the onion and garlic mixture into the evaporated milk mixture.
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Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3 to 4 minutes, or until the sauce comes to a simmer and thickens.
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Remove pan from heat and stir in the cheeses until melted and evenly-distributed.
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Serve immediately, garnished with the crispy bacon and extra blue cheese crumbles.
Nutrition
- Calories: 908.04kcal
- Fat: 50.89g
- Saturated Fat: 24.29g
- Trans Fat: 0.74g
- Monounsaturated Fat: 16.75g
- Polyunsaturated Fat: 5.00g
- Carbohydrates: 71.45g
- Fiber: 3.68g
- Sugar: 10.12g
- Protein: 40.33g
- Cholesterol: 182.35mg
- Sodium: 992.72mg
- Calcium: 687.43mg
- Potassium: 744.27mg
- Iron: 2.14mg
- Vitamin A: 504.49µg
- Vitamin C: 12.36mg
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