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Smoky Bacon & Butternut Squash Mac & Cheese Bowl

Description:

Creamy butternut squash macaroni & cheese made with chickpea pasta and topped with a crispy Farm Promise® Uncured Bacon & panko crumble & fresh chives

Trend Info:

Gluten free pasta has grown 1400% since 2008 and is projected to continue to grow another 31% in the next four years. (Datassential SNAP 2019)

Pain Points It Solves:

✓ On Trend
✓ Leverages Claims
✓ Less Than 10 Ingredients

Day Part:

Lunch
Dinner
Snack
Late Night

Recipe Serving Size:

10 Servings

Application:

  • Appetizers
  • Sides
  • Entree
  • Buffet
  • Kid’s Menu

Ingredients:

  • **Bacon Crumble
  • 7 ½ cups Farm Promise® Bacon, small dice, cooked
  • 7 ½ tablespoons bacon fat
  • 5 ¾ cups whole wheat panko
  • **Butternut Squash Cheese Sauce
  • 5 ½ cups butternut squash, skin & seeds removed, thinly sliced
  • 3 ¾ cups non-fat milk
  • 1 teaspoon salt, fine
  • 2 teaspoons smoked paprika
  • 2 cups shredded sharp cheddar cheese
  • **Assembled
  • 5 cups butternut squash cheese sauce
  • 5 ½ cups chickpea macaroni, cooked per package instructions
  • 2 cups bacon crumble
  • 1 cup chives, minced

Instructions:

  • **Bacon Crumble

  • In a nonstick skillet, warm bacon fat over medium heat and add whole wheat panko.
  • Toast panko until it is light golden brown and add cooked chopped bacon.
  • Warm bacon thoroughly with the panko and continue to toast until it is medium golden brown.

  • Remove from the heat and transfer to a paper towel to absorb any excess fat.

  • Cool completely and store in an airtight container until ready to use.
  • **Butternut Squash Cheese Sauce
  • In a medium saucepan, combine squash and skim milk. Cover and simmer until the squash is soft in texture.
  • Once the squash is soft, remove lid and allow milk to slowly reduce by half, stirring occasionally.
  • Transfer mixture to a blender with salt, smoked paprika and cheese, and puree on high until smooth.
  • Hold hot for immediate use, or chill to below 40ºF for later use.
  • **Assembled
  • Preheat an oven to 375ºF. In a large bowl, combine cooked macaroni and butternut squash cheese sauce. Place into a casserole dish or medium-sized cast iron pan and transfer to the oven, cooking until the center is hot. Remove hot pasta from the oven and garnish with prepared bacon crumble and chives.

Suggested Sides:

  • Roasted Vegetables
  • Salad
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