Butternut Squash Mac-n-Cheese

Ingredients

• Bacon

  Raw, cured pork

  2 strip or 24g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, sliced or 58g

• Macaroni

  Dry, enriched

  2 ½ cup elbow shaped or 263g

• Squash

  Winter, butternut, raw

  1 cup, cubes or 140g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Canned milk

  Evaporated, without added vitamin a and vitamin d

  ¼ cup or 63g

• Cream cheese

  Low fat

  1 oz or 28g

• Salt

  Table

  1 tsp or 6g

• Apples

  With skin

  1 large or 223g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Cook bacon in a pan over medium heat until crispy. Drain on paper towels, chop, and set aside.
2. Heat butter in a skillet over low heat. When melted, add onions and cook until caramelized, about 30 minutes, stirring often.
3. Cook pasta according to package directions. Drain and return to the pot over low heat.
4. Add butternut squash, chicken broth, evaporated milk, and cream cheese to the pasta. Stir to combine and add salt.
5. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed. Cook until the squash is tender.
6. Just before serving, stir in cheddar cheese until melted. Top each serving with 1 tablespoon of chopped bacon.
7. If the mac and cheese becomes dry, add a tablespoon of water, milk, or broth to restore creaminess.

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