Butternut Squash Mac and Cheese

This healthy butternut squash mac and cheese has caramelized onions , crispy bacon , and fresh sweet apples.

Ingredients

Buy

• 1 box whole grain elbow macaroni (about 2.5 cups dry)
• 1 cup canned butternut squash puree
• ¼ cup + 2 tablespoons evaporated milk
• ¼ cup chicken broth
• 1 oz low fat cream cheese
• 1 teaspoon salt
• ½ cup shredded cheddar cheese
• 1 tablespoon butter
• ½ cup onions , sliced thinly
• 1 large crispy apple , chopped or grated
• 4 tablespoons crumbled bacon

INSTRUCTIONS

• Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
• Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth , evaporated milk, and cream cheese . When combined, add in salt .
• Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
• Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon .

NOTES

Because there’s very little butter , it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.