• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Frozen Biscuit
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner » Bacon Butternut Squash Mac and Cheese

    Bacon Butternut Squash Mac and Cheese

    Published: Oct 27, 2021 · Modified: Dec 10, 2021 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Casserole dish with macaroni, cheese, bacon and herbs.

    Bacon butternut squash mac and cheese casserole with fried sage and a crispy pretzel breadcrumb topping.

    Casserole dish with macaroni, cheese, bacon and herbs.

    It's Fall, ya'll! And what better way to officially ring it in than with a piping hot dish of cheesy, baked macaroni and cheese.

    What you need

    • Dry elbow macaroni or cavatappi pasta
    • Bacon
    • Sharp cheddar cheese
    • Cream cheese
    • Chicken stock
    • Milk
    • Butter
    • Sage leaves
    • Pretzel twists

    Instructions

    First, bake the squash. Cut in half length wise and scoop out the seeds.

    Drizzle with olive oil, and sprinkle liberally with salt and pepper.

    Bake in a 400 degrees Fahrenheit oven for 45-60 minutes or until fork tender.

    Roasted squash on a baking sheet.

    Remove from the oven and allow to cool enough to handle. Scoop out the soft flesh and set aside.

    Dice bacon into 1 inch pieces, and fry in a skillet until crispy. Drain on paper towels and set aside.

    Boil the pasta in salted water until two minutes under al dente. The pasta will finish cooking in the casserole.

    Drain the pasta and rinse it with cold water in the strainer until cold.

    Macaroni pasta in a pot with a cheesy sauce poured on.

    Butternut squash cheese sauce

    Medium to sharp cheddar cheese is perfect for this recipe, but you can also try a blend of other cheeses.

    Be sure to shred the cheese by hand off the block, and not use pre-shredded cheese because it won't melt smoothly.

    In the same pot that you boiled the pasta in, sauté the sage leaves in butter until fried and crispy, remove with tongs and set aside.

    Add the flour to the remaining butter and whisk to create a thickened paste, called a roux.

    Add the stock and simmer until it becomes thickened and the flour taste is no longer detectable, about 5 minutes.

    Lower the heat, then add the milk.

    Add the baked butternut squash to the milk and stock mixture.

    Use an immersion blender (or add contents to a regular blender) and blend on medium speed until smooth.

    Add the shredded cheese and cream cheese and whisk until smooth.

    Pretzel breadcrumb topping

    Put the pretzels in a plastic bag.

    Using a rolling pin, crush the pretzels and roll to pulverize them until they resemble crumbs.

    Scoop being taken from a bacon mac and cheese casserole.

    Assemble the mac and cheese casserole

    Add the cooked pasta and bacon to butternut squash cheese sauce.

    Pour it into a 13x9 inch (or similar sized) casserole dish.

    Top with the fried sage leaves, followed by the pretzel breadcrumbs.

    Bake for approximately 20 minutes in a 425 degree Fahrenheit oven, until edges brown and the cheese is hot and bubbly.

    Remove from oven, and serve hot!

    Related Recipes

    • Best Cheese for Homemade Mac and Cheese
    • Homemade Beer Cheese
    • How to Melt Cheese for Mac and Cheese
    • Beer Cheese Potato Soup with Bacon

    If you tried this recipe, let others know in the comments, or leave a rating in the recipe card using the stars 1-5.

    Casserole dish with butternut squash macaroni and cheese spoonful being taken.

    Bacon Butternut Squash Mac and Cheese

    Elbow macaroni pasta, crispy bacon, and fried sage in a creamy butternut squash an cheddar cheese sauce, topped with crunchy pretzel breadcrumbs.
    5 from 1 vote
    Print Pin Rate
    Course: dinner, Main Course
    Cuisine: American
    Keyword: bacon butternut squash mac and cheese, butternut squash cheese sauce
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 12
    Calories: 508kcal
    Author: Erin
    Cost: $5.95

    Ingredients

    • 1 squash about 1 ½ pounds in weight
    • 1 lb elbow macaroni about 4 cups dry
    • ½ lb bacon sliced into one inch strips
    • 3 tablespoon butter plus more for squash
    • 5-10 sage leaves
    • 1 ½ cups chicken stock
    • 1 ½ cup milk
    • 2 tbsp flour
    • 2 cups sharp cheddar cheese or other melting cheese
    • 4 oz cream cheese
    • 1 cup pretzels crushed
    • salt and pepper to taste

    Instructions

    • Preheat oven to 400 degrees Fahrenheit.
    • Cut squash in half, longways and scoop out seeds.
    • Drizzle squash halves with olive oil and sprinkle with salt and pepper. Bake for 45-60 minutes, or until fork tender. Set aside to cooled enough to handle.
      Roasted butternut squash halves on a baking sheet.
    • Boil pasta in salted water until two minutes short of al dente, according to pasta package instructions, drain and rinse with cold water. Set aside.
    • Fry bacon until crispy, drain on paper towels and set aside.
    • Crush pretzels in a plastic zip lock bag using a rolling pin until they resemble breadcrumbs.
      Zip lock bag of pretzel pieces being crushed with a rolling pin.
    • In the same pot that the pasta was boiled in fry the sage leaves in butter on medium high heat until fried and crispy, remove the leaves.
    • Add flour to the butter that the sage was fried in and whisk until thick paste, or roux, has formed.
      A roux being whisked in a pot with fried sage leaves and minced onion.
    • Pour in chicken stock, whisk, and simmer until thickened and flour taste is no longer present, about 5 minutes.
      A pot of milky looking liquid.
    • Reduce heat to low and stir in the milk.
    • Scoop the soft, cooked flesh out of the roasted squash and add to the pot of stock mixture.
    • Use an immersion blender, or transfer to a blender or food processor and blend/pulse on medium speed until smooth.
      Pot of butternut squash puree with immersion blender.
    • Fold in the shredded cheese and cream cheese and stir on low heat until smooth.
      Pot of butternut squash sauce with shredded cheese and cream cheese on top to be stirred in.
    • Salt and pepper to taste.
    • Fold in the cooked macaroni pasta and bacon.
    • Pour into a 13x9 inch, or similarly sized casserole dish.
      Bacon mac n cheese in a casserole dish.
    • Top with fried sage and crushed pretzel breadcrumbs.
      Cheesy macaroni pasta covered in breadcrumbs in a metal casserole dish.
    • Bake for 20-30 minutes until golden brown.

    Notes

    • It's advised to use dry pasta, and only cook it a couple of minutes below al dente. 
    • If you use a combination of gruyere with the cheddar, or other smooth melting cheese, you may not need to use all of the cream cheese, or possibly omit it all together.  
    • Cook the bacon as crispy as possible without burning it, so that it doesn't become soggy in the butternut squash mac and cheese casserole. 

    Nutrition

    Calories: 508kcal | Carbohydrates: 45g | Protein: 13g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 52mg | Sodium: 325mg | Potassium: 423mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7016IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Best Cheese for Homemade Mac and Cheese
    Dutch Oven Artisan Bread »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    White bowl with mango, avocado, red onion and cilantro salsa

    Mango Pico de Gallo

    stack of cheesecake squared with berry swirls

    Mixed Berry Cheesecake Bars

    Cake with white frosting and fresh strawberries on top.

    Strawberry Layered Cake

    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

    Creamy Tomato Basil Soup

    small bowl of cabbage salsa surrounded by corn tortilla chips on a plate next to white fringe towel

    Cabbage Salsa

    refrigerator pickled radishes in two mason jars with dill and black peppercorns

    Pickled Radishes

    thin crust garlic chicken ranch pizza with zucchini, onion, and dill

    Garlic Ranch & Zucchini Pizza

    wheat hoagie buns piled with garden vegetable chicken salad recipe

    Chicken Salad Sandwich

    This Month's Top Recipes

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Ramekin of homemade butter on a distressed wooden board.

    How to Make Butter with Heavy Whipping Cream

    A basket of biscuits with butter and honey.

    Crisco Biscuits

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email