Creamy Baked Butternut Squash Mac and Cheese with Bacon

• 1 (12-oz) box elbow macaroni (or small shells) ↔ Replace
• salt (for the pasta water) ↔ Replace
• 1 tablespoon olive oil or butter ↔ Replace
• 4 oz bacon (chopped) ↔ Replace
• 1 large onion (thinly sliced) ↔ Replace
• ½ medium butternut squash (peeled, seeded, and diced (about 2 cups)) ↔ Replace
• ½ teaspoon salt ↔ Replace
• ½ cup chicken stock ↔ Replace
• 2 ½ cups whole milk (or a mix of milk and cream for extra richness) ↔ Replace
• 1 pinch ground nutmeg ↔ Replace
• freshly cracked black pepper ↔ Replace
• 1 teaspoon Dijon mustard (optional, adds depth) ↔ Replace
• ½ cup shredded mozzarella cheese ↔ Replace
• 1 ½ cups sharp cheddar cheese ↔ Replace
• ¼ cup grated Gruyère or Parmesan (optional but divine) ↔ Replace
• 1 tablespoon butter ↔ Replace
• ½ cup fresh breadcrumbs (or crushed butter crackers) ↔ Replace
• 1 teaspoon fresh thyme or finely chopped sage leaves (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.