Butternut Squash Mac + Cheese

Our Golden Egg Bonnetti is perfect for Mac & Cheese! Try Adrienne's (@appetites_anonymous) "unbelievably delicious and creamy" mac n' cheese recipe. *Vegetarians - substitute bacon with butter.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 6 people


  • 12 oz Al Dente Pasta
  • 4 slices bacon diced
  • 3 cloves garlic peeled and minced
  • 1 shallot minced
  • 2 tbsp all purpose flour
  • 1 tsp dried sage
  • 1 tsp ground nutmeg
  • 2 1/4 cups milk
  • 1 15 ounce can butternut squash puree or soup options: sweet potato or pumpkin puree or soup
  • 10 oz shredded cheddar cheese
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper optional for heat
  • 2 tablespoons fresh chives optional garnish, fresh


  • Cook pasta according to package instructions.
  • Heat a large skillet over medium heat. Add diced bacon then cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate.
  • Add garlic and shallot to the skillet with the bacon grease then saute 2-3 minutes or until fragrant, stirring frequently. Whisk in flour and dried sage until lightly browned, about 1 minute. Next, gradually whisk in the milk and butternut squash puree then bring mixture to a boil over medium heat. Once boiling, reduce heat to low and let mixture simmer, stirring occasionally, until reduced and thickened, about 4-6 minutes.
  • Stir in cooked pasta and cheese until melted. Season with salt and pepper (add more to taste, if needed).
  • Top with bacon and chives then enjoy!


Check out Adrienne's scrumptious blog here for more amazing recipes, photos, and ideas.

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