"acorn squash & bacon" baked macaroni & cheese

Cape Coral, FL
Updated on Oct 19, 2012

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!

prep time 20 Min
cook time 1 Hr 30 Min
method ---
yield 8-10 serving(s)

Ingredients

  • PASTA
  • 2 packages wacky mac veggie shapes
  • 2 cups ham broth
  • SAUCE
  • 1 cup cheddar
  • 1/2 cup brie
  • 1/2 stick butter
  • 1/2 cup sour cream
  • 1/2 cup ricotta cheese
  • 2 cups half and half
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup ham broth
  • 1/4 cup red wine
  • 1/4 cup worcestershire sauce
  • 1 tablespoon white pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon vanilla
  • 1 tablespoon celery salt
  • 2 tablespoons italian seasoning
  • 1 tablespoon garlic
  • 1 tablespoon dijon mustard
  • TOPPING
  • 1/2 cup cheddar
  • 1/2 cup panko, seasoned
  • 1 tablespoon seasoned salt
  • MAIN
  • 1 package maple bacon
  • 2 tablespoons soybean oil
  • 1 - acorn squash

How To Make "acorn squash & bacon" baked macaroni & cheese

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

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