three plates filled with butternut squash mac and cheese

Butternut Squash Mac and Cheese with Bacon

This is a wonderful fall flavored Butternut Squash Mac and Cheese recipe - complete with bacon!
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 386kcal
Author Nora Rusev



For the Macaroni:

  • 12 oz Macaroni pasta
  • a large pot of salted water

For the Bacon and Onions:

  • 1 tablespoon oil
  • 2 oz chopped bacon
  • 1 onion peeled, halved and then thinly sliced

For the Sauce:

  • 1/2 butternut squash peeled, de-seeded and diced
  • 1 pinch ground nutmeg
  • salt & pepper to taste
  • 1/2 cup chicken stock
  • 2 1/2 cups milk use whole milk for an ultra-creamy result
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 cups shredded cheddar cheese

For the Topping:

  • 1/4 cup breadcrumbs
  • 1/2 tablespoon butter


  • Prep: Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook macaroni until al dente. Drain and rinse under cold water once they're done.
  • Cook onions and bacon: While the macaroni is cooking, heat 1 tablespoon oil in a large skillet oder medium heat. Sauté the bacon and onion for a few minutes, until cooked. Remove to a bowl and set aside.
  • Cook squash: Add the butternut squash to the skillet and sauté over medium heat for one minute. Season with nutmeg,salt and pepper. Add the chicken broth and milk and bring to a low boil. Reduce the heat to a simmer and simmer the squash for 10-20 minutes, or until very tender (do not cover with a lid or the milk will boil over).
  • Finish sauce: Once squash is cooked, take off the heat and mash with a potato masher or blend with a stick blender. Stir in both cheeses until melted.
  • Assemble: Once ready to bake, preheat the oven to 360°F. Stir the onion/bacon mixture and the cooked macaroni into the sauce. Transfer to the prepared baking dish. Cut the butter into the breadcrumbs until crumbs form, then sprinkle all over the casserole.
  • Bake: Bake the macaroni for 10-15 minutes, or until bubbly and golden around the edges. Serve immediately.



Use half and half or cream in place of some of the milk for an extra decadent result.
Stir in 1/4 cup of cream cheese with the other cheeses for even more creaminess.


Calories: 386kcal | Carbohydrates: 45g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 306mg | Potassium: 431mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5380IU | Vitamin C: 11mg | Calcium: 303mg | Iron: 1mg