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.