SMOKY BACON & BUTTERNUT SQUASH MAC & CHEESE BOWL

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 40°F for later use.

Assembled

• Preheat an oven to 375°F. 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.