Creamy Butternut Squash & Gouda Mac & Cheese
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Loading...Servings: 8
Ingredients
- 1 lb Macaroni - Cavatappi - cooked accordingly to package until Al Dente
- 4 Slices of Bacon - diced
- 2 TBSP Butter
- 2 TBSP Flour
- 1½-2 cups Butternut Squash Puree see blog notes
- ½ tsp Salt
- ½ tsp Nutmeg
- 2 cups Milk
- 2 cups Shredded Gouda Cheese Approx. .65 lb, any extra can go on top
- 1 cup Shredded Parmesan Cheese divided
Instructions
- Preheat your oven to 350F, spray your casserole dish with cooking spray or smear with butter to cover the bottom & sides.
- In a large dutch oven, cook your diced bacon until crispy. Scoop bacon out and drain on a paper towel. Pour out the remainder of your bacon grease.
- Over medium heat, add in butter and flour to create a roux. It should look like wet sand. Cook for about 1 minute.
- Add in your butternut squash puree, salt and nutmeg. Stir until combined and cook for about 1 minute.
- Add in your milk, whisk or stir until smooth. Cook for about 2-3 minutes until it starts to thicken.
- Remove from heat and stir in your cheeses, 2 cups of gouda and ½ cup of parmesan cheese.
- Stir in your cooked noodles and cooked bacon until everything is evenly distributed.
- Dump out into your prepared casserole dish and top with the remainder of parmesan cheese and any left over gouda cheese if you have any. Bake at 350F for 30 minutes, until hot all the way through.
