½medium butternut squashpeeled, de-seeded and diced
salt & pepperto taste
2 ½cupsmilkuse whole milk for an ultra-creamy result
½cupshredded mozzarella cheese
1 ½cupsshredded cheddar cheese
For the Topping:
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 ¼ cup of cream cheese with the other cheeses for even more creaminess.