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butternut mac and cheese

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Adrienne

Ingredients

  • 12 oz Al Dente Golden Egg Bonnetti (or noodles of your choosing)
  • 12 slices bacon, diced
  • 3 cloves garlic, peeled and minced
  • 1 shallot, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried sage
  • 1 teaspoon ground nutmeg
  • 2 1/4 cups dairy-free nut milk (or real milk if you aren't dairy free)
  • 1 (15 oz) can butternut squash puree* (or soup)
  • 10 oz dairy-free shredded "cheddar cheese" (or real cheese if you aren't dairy free)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • optional garnish: 2 tablespoons chopped fresh chives

Instructions

  1. Cook pasta according to package instructions.
  2. Heat a large skillet over medium heat. Add diced bacon then cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate.
  3. Add garlic and shallot to the skillet with the bacon grease then saute 2-3 minutes or until fragrant, stirring frequently. Whisk in flour and dried sage until lightly browned, about 1 minute. Next, gradually whisk in the milk and butternut squash puree then bring mixture to a boil over medium heat. Once boiling, reduce heat to low and let mixture simmer, stirring occasionally, until reduced and thickened, about 4-6 minutes.
  4. Stir in cooked pasta and cheese until melted. Season with salt and pepper (add more to taste, if needed).
  5. Top with bacon and chives then enjoy!

Recipe Notes

*Sweet potato or pumpkin puree can be substitute.

To make recipe vegan: Use vegan pasta, nut milk, dairy-free cheese, and omit the bacon!