"Acorn Squash & Bacon" Baked Macaroni & Cheese

Tiffany Bannworth

By
@MissAnubis

I love this sweet, creamy dish as much as I love Sweet Potato and Candied Pecan Macaroni and Cheese.

This is an excellent autumn dish. Parents and children alike will love this.

Please enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr 30 Min

Ingredients

PASTA

2 pkg
wacky mac veggie shapes
2 c
ham broth

SAUCE

1 c
cheddar
1/2 c
brie
1/2 stick
butter
1/2 c
sour cream
1/2 c
ricotta cheese
2 c
half and half
1/2 tsp
freshly grated nutmeg
1/2 c
ham broth
1/4 c
red wine
1/4 c
worcestershire sauce
1 Tbsp
white pepper
1 tsp
paprika
1/2 tsp
vanilla
1 Tbsp
celery salt
2 Tbsp
italian seasoning
1 Tbsp
garlic
1 Tbsp
dijon mustard

TOPPING

1/2 c
cheddar
1/2 c
panko, seasoned
1 Tbsp
seasoned salt

MAIN

1 pkg
maple bacon
2 Tbsp
soybean oil
1
acorn squash

Step-By-Step

1Rub acorn squash with oil. Place in a Pyrex casserole dish, filling the bottom with water. Put in oven at 450F until soft.
2Remove from oven and allow to cool until able to be handled. Then peel and cube. Set aside.
3Boil pasta in broth. Add water if you see fit. When al dente, set aside.
4Place all sauce ingredients, in pot on low to medium. Heat and stir until totally combined.
5Dice bacon. Add half inside casserole, half atop.
6In a mixing bowl toss squash, bacon, and pasta. Then turn into a greased, rectangular Pyrex dish. Pour sauce atop, make sure you cover all areas.
7Top with toppings. Place in oven at 350F until the top is golden brown.

About this Recipe