Here’s a link to this week’s delicious recipe from blogger PinchofYum… boo, just a pinch?! Most of these recipes come from things I’ve pinned on my Pinterest food board. Of all the delectable meals, mac & cheese seems to push through the forefront, so much so that this summer may end up being a quest for the best recipe of mac & cheese. I figured I’d start off with something out of the ordinary though. It also seemed like a good idea to start making desserts, as my board was half composed of them. These did not disappoint.
BUTTERNUT SQUASH MAC N’ CHEESE WITH BACON, CARAMELIZED ONIONS, AND APPLES
- ½ box whole grain elbow macaroni (about 2.5 cups dry)
- 1 cup canned butternut squash puree
- ¼ cup + 2 tablespoons evaporated milk
- ¼ cup chicken or vegetable broth
- 1 oz low fat cream cheese
- 1 teaspoon salt
- ½ cup shredded cheddar cheese
- 1 tablespoon butter
- ½ cup onions, sliced thinly
- 1 large crispy apple, chopped or grated
- 4 tablespoons crumbled bacon
- Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
- Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
- Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
- Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.