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.
Servings: 6 Servings
Calories: 752kcal
Ingredients
Roasted Butternut Squash
- 3 lb butternut squash quartered
- 1 tablespoon olive oil
- ¾ teaspoon Kosher salt
- ¾ teaspoon black pepper
Sauce & Assembly
- 2 cups milk
- 6 ounces brie cheese rind removed
- 4 ounces extra sharp cheddar shredded
- 4 ounces cream cheese
- ⅛ teaspoon ground nutmeg
- salt & pepper to taste
- 1 lb pasta any shape, cooked & drained
- 4 bacon slices diced and fried crispy
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.
Nutrition
Calories: 752kcal | Carbohydrates: 89g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 794mg | Potassium: 1204mg | Fiber: 7g | Sugar: 12g | Vitamin A: 24858IU | Vitamin C: 48mg | Calcium: 431mg | Iron: 3mg
