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Skinny Butternut Squash & Bacon Mac n' Cheese
NO SPOON NECESSARY22Ingredients
55Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. cavatappi pasta (can substitute elbow macaroni or pasta of choice)
- 8 slices thick-cut bacon (– Cooked and Crumbled)
- butternut squash (Puree:)
- 3 lb. butternut squash (about 1 large- peeled and cut into 1’’ cubes)
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup chicken stock
- 1 Tbsp. butter (room temperature)
- 1 tsp. light brown sugar
- salt
- pepper
- cheese sauce (Mac’ and)
- 2 Tbsp. butter
- 1 yellow onion (large, finely diced, about scant 1 cup)
- 1/4 tsp. mustard powder
- 1/4 cayenne pepper (scant tsp)
- 1/4 tsp. ground nutmeg
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cloves garlic (minced)
- 1 1/2 cups fat free half and half
- 1/2 cup part-skim ricotta cheese
- 1 1/2 cups sharp white cheddar cheese (– grated, about 4 ½ oz.)
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