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RECIPE
17 INGREDIENTS 19 STEPS 2hr

Bacon Butternut Mac & Cheese

4.7
7 Ratings
A comforting and impressive addition to your holiday feasts! Can be made ahead and then refrigerated or frozen until ready to bake.
Bacon Butternut Mac & Cheese Recipe | SideChef
A comforting and impressive addition to your holiday feasts! Can be made ahead and then refrigerated or frozen until ready to bake.
Figs and curiosity, a combination for an am amazing culinary journey!
http://www.thecuriousfig.com
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Figs and curiosity, a combination for an am amazing culinary journey!
http://www.thecuriousfig.com
2hr
Total Time
$2.94
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
Onion
2 cups
Smoked Gruyere Cheese
1 1/4 cups
Gouda
or Smoked Gouda
1 lb
Large Rigatoni
or Any large pasta shape
1/2 tsp
Ground Nutmeg
1 Tbsp
Dijon Mustard
3/4 cup
Panko Breadcrumbs
to taste
1/2 tsp
Cayenne Pepper
3 cups
Whole Milk
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
971
FAT
56.4 g
PROTEIN
39.0 g
CARBS
80.8 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Peel, deseed, and dice the Butternut Squash (1) .
Step 3
Place the cubed squash on a baking sheet. Drizzle with 2 tbsp. Olive Oil (2 Tbsp) and toss with ½ tsp. Kosher Salt (to taste) ¼ tsp. Cayenne Pepper (1/4 tsp) , and ¼ tsp. Ground Nutmeg (1/4 tsp) . Roast in the oven for 30 minutes, or until the squash is golden brown, tossing halfway through.
Step 4
Prepare Large Rigatoni (1 lb) according to package instructions, but undercook it by a couple of minutes so it is a bit shy of “al dente” (the noodles will soften more when they cook in the oven). Drain and set aside.
Step 5
Chop the Wright® Brand Smoked Bacon (12 oz) into ½ inch pieces.
Step 6
Dice the Onion (1) and chop the Fresh Thyme (2 Tbsp) .
Step 7
In a large skillet over medium heat, fry the chopped bacon until crispy. Drain on a paper towel-lined plate and reserve the rendered bacon grease.
Step 8
Grate the Smoked Gruyere Cheese (2 cups) , Aged White Cheddar (2 cups) , and Gouda (1 1/4 cups) .
Step 9
Sauté the onion in 2 tbsp. bacon grease and a pinch of salt until soft, about 5 minutes. Melt in 2 tbsp of Unsalted Butter (2 Tbsp)
Step 10
When the butter is melted, whisk in the All-Purpose Flour (1/4 cup) stirring constantly for 2 minutes, until the flour is toasted. Stir in the thyme.
Step 11
In a steady stream, whisk in the Whole Milk (3 cups) until the sauce thickens.
Step 12
Add the roasted squash to the sauce, mashing with a potato masher, wooden spoon, or a fork until almost completely smooth.
Step 13
Stir in the Dijon Mustard (1 Tbsp) and remaining Cayenne Pepper (1/4 tsp) and Ground Nutmeg (1/4 tsp)
Step 14
Stir in the grated cheeses (reserve about ¾ cup of the cheeses for the topping) until melted and smooth. Whisk in additional milk as needed to loosen the sauce.
Step 15
Reduce the oven temperature to 375 degrees F (190 degrees C).
Step 16
In a large bowl, combine the pasta, half the crisped bacon, and the sauce. Transfer the mixture to a greased baking dish.
Step 17
Melt the remaining Unsalted Butter (1/4 cup) and stir in the Panko Breadcrumbs (3/4 cup) .
Step 18
Sprinkle the remaining bacon over the dish, followed by the cheeses and then the breadcrumbs.
Step 19
Transfer to the oven to bake for 20 minutes, until golden-brown and bubbling.

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Nutrition Per Serving
Calories
971
% Daily Value*
Fat
56.4 g
72%
Saturated Fat
23.9 g
119%
Trans Fat
0.1 g
--
Cholesterol
126.6 mg
42%
Carbohydrates
80.8 g
29%
Fiber
11.2 g
40%
Sugars
22.5 g
--
Protein
39.0 g
78%
Sodium
1323.8 mg
58%
Vitamin D
0.3 µg
2%
Calcium
594.5 mg
46%
Iron
7.1 mg
39%
Potassium
511.5 mg
11%
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