Clarissa Dickinson

Butternut Squash Mac n' Cheese

Clarissa Dickinson
Butternut Squash Mac n' Cheese

Makes: 6 servings                   Prep Time: 20 minutes                   Bake time: 35 minutes


  • 2 cups macaroni elbows, dry
  • 1/2 cup milk
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 can butternut squash puree
  • 1 egg
  • 1 cup mozzarella, shredded
  • 1 cup cheddar, shredded
  • 1 cup smoked gouda, shredded
  • 1/2 cup cooked and crumbled turkey bacon
  • 1/2 cup panko crumbs

Step 1: Boil 5 cups of water in a pot over medium heat. Once boiling, add salt and macaroni elbows. Boil until al dente, then drain and put back in the pot.

Step 2: Add butter and cream cheese to the drained pasta and stir until melted. 

Step 3: Turn heat on low and add in the milk, salt, pepper, butternut squash puree and egg. Stir until combined.

Step 4: Add in the cheeses and stir until melted. Pour macaroni and cheese into greased pan, either 8"x8" pan or similar size. 

Step 5: Sprinkle panko crumbs and turkey bacon over the top of the macaroni and cheese and bake for 35 minutes. Serve immediately or store in refrigerator for up to 5 days.