I was interested in the idea of using butternut squash in mac and cheese (largely because I had a butternut squash from the CSA on hand). This wasn’t too sweet and did add some nice color, though we didn’t really eat the leftovers.
2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed (we used fresh puree)
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)
Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.
Remove all but 2 teaspoons bacon drippings from pan. Add garlic to drippings in pan; sauté 30 seconds.
Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.
Add pasta; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.
Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.