"acorn squash & bacon" baked macaroni & cheese

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

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!

(1 rating)
yield 8 -10
prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For "acorn squash & bacon" baked macaroni & cheese

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

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

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

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