CREAMY BUTTERNUT SQUASH MAC N CHEESE W/CRISPY BACON

CREAMY BUTTERNUT SQUASH MAC N CHEESE W/CRISPY BACON
the ultimate fall comfort meal that is absolutely so delicious and crave-worthy! The sauce is cheesy and creamy, filled with butternut squash and fresh sage, and topped with crispy bacon that’s made in the oven with NO MESS (my favorite way to cook bacon)
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Makes 6 servings⁣
12 oz pasta shells⁣
8 slices bacon⁣
2 tb butter⁣
4 cloves garlic, mashed⁣
1 large shallot, minced⁣
2 tb arrowroot or tapioca flour or corn starch (to thicken)⁣
3 tb fresh sage, finely chopped⁣
1 1/2 cups half & half (or whole milk or coconut milk or dairy-free milk of choice)⁣
1 15-oz can butternut squash puree⁣
1 tb dijon mustard⁣
14 oz sharp cheddar cheese, grated⁣
1 tsp salt⁣
1 tsp ground black pepper⁣
1 bunch chives, finely chopped⁣
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First, cook the bacon. Preheat oven to 400F. Line a baking sheet with parchment paper. Line up the bacon in a single layer. Bake for 20 minutes or until golden and crispy. Chop bacon and set aside. Bring a large pot of water to a boil. Add a pinch of salt. Add pasta and cook until al dente. Drain and set aside. Next, in a large skillet, add the butter. Once melted, add the garlic and shallot, sautéing for about 3 minutes or so. Next, add the arrowroot/tapioca/corn starch and sage, continuing to saute for another 2 minutes. Add the coconut milk/milk of choice, along with the butternut squash puree and mustard, stirring until smooth. Add in the cooked pasta and cheese and mix the pasta until the cheese is fully melted and all the pasta is coated. Season with salt and pepper. Add the chopped cooked bacon on top, along with the chives, and enjoy immediately. ⁣
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