Roasted Butternut Squash & Brie Mac & Cheese with Smoky Bacon

This roasted butternut squash & brie mac & cheese recipe combines smoky bacon, creamy cheese, and roasted butternut squash puree to make the most epic bowl of mac & cheese ever.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Author Heather

Ingredients

Roasted Butternut Squash

3 lb butternut squash quartered
1 tbsp olive oil
¾ tsp kosher salt
¾ tsp black pepper

Sauce & Assembly

2 cups milk
6 oz brie cheese rind removed
4 oz sharp cheddar cheese shredded
4 oz cream cheese
⅛ tsp ground nutmeg
kosher salt to taste
black pepper to taste
1 lb pasta any shape, cooked & drained
4 bacon slices diced and fried crispy

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Instructions

Preheat oven to 400ºF and place the quartered squash on a baking sheet lined with foil. Drizzle with the olive oil and salt a pepper and wrap tightly with more foil. Bake for 40 minutes, or until fork tender.
Scrape out the seeds and discard. Remove the butternut squash flesh and put in a blender or food processor. Puree until smooth. Remove 2 cups and set aside, reserving the remainder for another use.
Cook the pasta as directed on the package.
In a large pot or large skillet over medium heat, add the milk, cheeses, nutmeg, and salt and pepper. Whisk until smooth. Add the 2 cups of squash puree and whisk until smooth. Add the drained, cooked pasta and toss to coat. Top with the crisp bacon bits and serve.

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