The combo of butternut squash, rigatoni, bacon and smoked cheese makes for a delicious twist on traditional mad and cheese.

Source: Midwest Living

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
14 mins to 15 mins at 425°
cook:
40 mins to 47 mins
Servings:
6
Max Servings:
8
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Ingredients

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Directions

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  • Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

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  • Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

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  • Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.

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  • Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

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  • Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

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  • Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Nutrition Facts

686 calories; total fat 29g; saturated fat 15g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 79mg; sodium 668mg; potassium 831mg; carbohydrates 77g; fiber 5g; sugar 13g; protein 30g; trans fatty acidg; vitamin a 10641IU; vitamin c 25mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6mg; folate 222mcg; vitamin b12 1mcg; calcium 606mg; iron 4mg.

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