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Creamy Fall Harvest Mac and Cheese with Bacon

creamy fall harvest mac and cheese with bacon - featured image
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This creamy fall harvest mac and cheese with bacon combines sweet butternut squash, sharp cheddar, and smoky gouda for a deeply satisfying comfort dish. It’s perfect for cozy fall dinners and holiday gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni (or cavatappi, shells, or any short pasta)
  • 4 cups butternut squash, peeled and cubed into 1-inch pieces (about 1 medium squash)
  • 6 slices thick-cut bacon (preferably Wright Brand or Applewood smoked)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour (use gluten-free 1:1 blend if needed)
  • 2 cups whole milk, warmed
  • 1 cup heavy cream (half-and-half works too)
  • 2 cups sharp cheddar cheese, shredded (freshly shredded)
  • 1 cup smoked gouda cheese, shredded
  • 1 teaspoon salt, plus more for pasta water
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • ½ teaspoon smoked paprika (optional)
  • ½ cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons unsalted butter, melted (for topping)
  • ¼ cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Spread cubed butternut squash on one half of the sheet, drizzle with 1 tablespoon olive oil and a pinch of salt, and toss to coat. Place bacon slices on the other half. Roast for 20-25 minutes, flipping bacon halfway, until squash is fork-tender and bacon is crispy. Let cool slightly, then chop bacon into small pieces. Set aside.
  2. While squash and bacon roast, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, but do not rinse. Set aside.
  3. Transfer roasted butternut squash to a blender or food processor. Add ½ cup of the warm milk and blend until completely smooth. You should have about 2 cups of puree. Set aside.
  4. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the onion mixture and whisk constantly for 1 minute.
  5. Slowly pour in the warm milk and heavy cream while whisking continuously. Continue whisking until the mixture thickens slightly, about 3-4 minutes. Add the squash puree and whisk until fully incorporated.
  6. Reduce heat to low. Add shredded cheddar and smoked gouda cheese one handful at a time, stirring gently after each addition until melted. Stir in salt, pepper, nutmeg, and smoked paprika. Taste and adjust seasoning if needed.
  7. Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and cheese sauce. Stir until every noodle is coated. Fold in half of the chopped bacon, reserving the rest for topping. Pour mixture into a greased 9×13-inch baking dish and spread evenly.
  8. In a small bowl, mix panko breadcrumbs, melted butter, and grated parmesan cheese. Sprinkle evenly over the mac and cheese. Scatter remaining bacon pieces over the breadcrumbs.
  9. Bake for 20-25 minutes, until top is golden brown and edges are bubbly. For extra-crispy topping, broil for the last 2 minutes, watching closely. Let rest for 5 minutes before serving.

Notes

For the smoothest sauce, shred your own cheese and warm the milk and cream before adding. Let the dish rest for 5-10 minutes after baking to allow the sauce to set. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, assemble without baking, cover tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.

Nutrition

Keywords: mac and cheese, butternut squash, bacon, fall recipe, comfort food, casserole, creamy

Find it online: https://dahliadishes.com/creamy-fall-harvest-mac-and-cheese-with-bacon/