Squash-Bacon Mac and Cheese

Frozen cooked squash is a quick and easy way to add extra nutrition to comforting macaroni and cheese.

Serves: 8Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 package (16 oz.) medium shells
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1⁄2 teaspoon dry mustard
  • 1⁄2 teaspoon hot sauce
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1 1⁄2 cups whole milk
  • 1 package (12 oz.) frozen cooked squash, thawed
  • 12 ounces shredded sharp cheddar cheese, divided
  • 10 slices cooked thick cut bacon, chopped


  • Preheat oven to 375°F. Butter or spray a 3 quart casserole dish; set aside.
  • Cook pasta 2 minutes less than package instructions; drain and set aside.
  • In a 4 quart sauce pan over medium heat melt butter; whisk in flour, mustard, hot sauce, salt and pepper. Cook 2-3 minutes stirring constantly. Slowly add milk while whisking constantly until smooth; whisk in squash. Continue cooking, stirring occasionally, until mixture comes to a bubble and is thickened. Remove from the heat and add 8 ounces of cheese; stir until melted and smooth.
  • Add pasta and bacon to cheese sauce; stir gently to coat. Pour into prepared dish; top with remaining cheese.
  • Bake for 15-20 minutes until bubbly and cheese on top is melted.
  • Refrigerate leftovers.