SMOKY BACON & BUTTERNUT SQUASH MAC & CHEESE BOWL
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SMOKY BACON & BUTTERNUT SQUASH MAC & CHEESE BOWL
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
Preparation:
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.