Skinny Butternut Squash & Bacon Mac n' Cheese

• Meat

  • 8 Slices Bacon, thick cut cooked and crumbled

• Produce

  • 3 lbs Butternut squash
  • 2 large Cloves Garlic
  • 1 Yellow onion- finely diced (about scant 1 cup, large

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1/4 tsp Mustard powder

• Pasta & Grains

  • 1 lb Cavatappi pasta

• Baking & Spices

  • 1 tsp Brown sugar, light
  • 1/4 scant tsp Cayenne pepper
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter
  • 1 1/2 cups Half and half, fat free
  • 1/2 cup Ricotta cheese, part skim
  • 1 1/2 cups White cheddar cheese, sharp grated

Found on nospoonnecessary.com

Ingredients

• 1 Pound Cavatappi Pasta (can substitute elbow macaroni or pasta of choice)
• 8 Slices of Thick Cut Bacon – Cooked and Crumbled
• Butternut Squash Puree:
• 3 Pounds Butternut Squash (about 1 large)- peeled and cut into 1’’ cubes
• 2 TBS Extra Virgin Olive Oil
• ¼ Cup Chicken Stock
• 1 TBS Butter, room temperature
• 1 tsp Light Brown Sugar
• Salt and Pepper, to taste
• Mac’ and Cheese Sauce:
• 2 TBS Butter
• 1 large Yellow Onion- finely diced (about scant 1 cup)
• ¼ tsp Mustard Powder
• ¼ scant tsp Cayenne Pepper
• ¼ tsp Ground Nutmeg
• 1 ½ tsp Salt
• ½ tsp Pepper
• 2 large Cloves of Garlic- minced
• 1 ½ Cups Fat Free Half and Half
• ½ Cup Part Skim Ricotta Cheese
• 1 ½ Cups Sharp White Cheddar Cheese – grated (about 4 ½ oz.)

Directions

• Prepare the Butternut Squash Puree: Preheat oven to 400 degrees. Prepare a rimmed baking sheet by lining it with aluminum foil, sprayed with non-stick cooking spray, for easy clean up. Place the cubed butternut squash on the baking sheet and drizzle olive oil. Season with salt and pepper.
• Roast the squash, turning once, for 25 minutes, or until cooked through and a fork can be inserted easily. While still hot, transfer the squash to a food processor. Add the chicken stock, butter, brown sugar, and ¼ tsp of salt. Process until smooth and creamy. Taste and adjust for seasoning. Transfer to a mixing bowl and set aside.
• Meanwhile: Cook pasta according to directions on box, in heavily salted water (as salty as the ocean), until al dente (do not overcook). Drain well and set aside.
• Make the Cheese Sauce: Melt butter over medium heat in a large stock pot. Add onions, mustard powder, cayenne, and nutmeg. Sauté until starting to caramelize, about 8-10 minutes, stirring occasionally. Add the garlic, measured salt and pepper. Sauté until fragrant, 30 seconds to 1 minute.
• Stir in the butternut squash puree.
• Add half and half, increase heat to medium high and bring to a simmer. Immediately reduce heat to medium low. Cook until reduced slightly and thickened, about 10-12 minutes, stirring occasionally.
• Add the ricotta cheese and stir until incorporated.
• Add in the cooked and drained pasta and stir to combine.
• Add the white cheddar cheese and cooked bacon. Stir until melted and combined. If the sauce appears too thick add extra half and half, a tablespoon at a time, until desired consistency is achieved.
• Taste and adjust for seasoning. Serve and enjoy!