• Macaroni & Cheese with Butternut Squash & Bacon

Macaroni & Cheese with Butternut Squash & Bacon

50 4 servings, 1-1/4 cups (300 mL) each
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4 servings, 1-1/4 cups (300 mL) each

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  • Heat oven to 425ºF.
  • Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 20 to 25 min. or until tender, spreading bacon onto other side of baking sheet after 5 min.
  • Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
  • Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 1.5-L casserole dish sprayed with cooking spray; top with remaining cheeses.
  • Bake 20 min. or until heated through.


Substitute 1/2 tsp. dried sage leaves for the fresh sage.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 640
% Daily Value
Total fat 31g
Saturated fat 13g
Cholesterol 60mg
Sodium 590mg
Carbohydrate 68g
Dietary fibre 6g
Sugars 10g
Protein 26g
Vitamin A 180 %DV
Vitamin C 40 %DV
Calcium 45 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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