Butternut Squash Mac + Cheese

Dear friend, Adrienne Brady of Appetites Anonymous has done it again! Try out this "unbelievably delicious and creamy" mac n' cheese recipe using our Golden Egg Bonnetti
Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Servings 6 people


  • 12 oz Al Dente Golden Egg Bonnetti Pasta
  • 12 slices bacon diced
  • 3 cloves garlic peeled and minced
  • 1 shallot minced
  • 2 tbsp all purpose flour
  • 1 tsp dried sage
  • 1 tsp ground nutmeg
  • 2 1/4 cups milk
  • 1 15 ounce can butternut squash puree or soup options: sweet potato or pumpkin puree or soup
  • 10 oz shredded cheddar cheese
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayanne pepper optional for heat
  • 2 tablespoons fresh chives optional garnish, fresh


  • Cook pasta according to package instructions.
  • Heat a large skillet over medium heat. Add diced bacon then cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate.
  • Add garlic and shallot to the skillet with the bacon grease then saute 2-3 minutes or until fragrant, stirring frequently. Whisk in flour and dried sage until lightly browned, about 1 minute. Next, gradually whisk in the milk and butternut squash puree then bring mixture to a boil over medium heat. Once boiling, reduce heat to low and let mixture simmer, stirring occasionally, until reduced and thickened, about 4-6 minutes.
  • Stir in cooked pasta and cheese until melted. Season with salt and pepper (add more to taste, if needed).
  • Top with bacon and chives then enjoy!


Check out Adrienne's scrumptious blog here for more amazing recipes, photos, and ideas.

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