Butternut Squash Mac n' Cheese with Bacon, Caramelized Onions, and Apples

• Meat

  • 4 tbsp Bacon

• Produce

  • 1 cup Butternut squash puree, canned
  • 1 Crispy apple, large
  • 1/2 cup Onions

• Canned Goods

  • 1/4 cup Chicken or vegetable broth
  • 3/8 cup Evaporated milk

• Pasta & Grains

  • 1/2 box Elbow macaroni, whole grain

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 1 oz Cream cheese, low fat

Found on pinchofyum.com

Description

Ingredients

• 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

Directions

• 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.