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Bacon and Butternut Mac & Cheese

Ingredients

  • 1/4 cup (60 mL) extra virgin olive oil, divided
  • 1 small butternut squash, peeled, seeded and cubed
  • 2 pkg (340 g) Western Family Organic macaroni and cheese, prepared
  • 1 tub (230 g) MacLaren's Imperical cheddar cheese, grated
  • 2 tsp (10 mL) Dijon mustard
  • 3/4 cup (175 mL) milk
  • 1 cup (250 mL) Schneiders bacon, chopped
  • 1 cup (250 mL) fine breadcrumbs
  • 1 tbsp (15 mL) Italian parsley, chopped
  • 1 tbsp (15 mL) lemon zest

Directions

1.Preheat oven to 400°F.Toss butternut squash with 2 tbsp of the extra virgin olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

2.Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

3.Add grated cheddar, Dijon mustard and milk to prepared macaroni and cheese. Stir to melt. Mix in baked butternut squash. Pour mixture into a prepared baking dish.

4.Heat remaining 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add bacon and cook until browned, about 5 minutes and remove from heat. Add breadcrumbs, parsley and lemon zest and stir until evenly moistened. Sprinkle bacon mixture over macaroni.

5.Turn broiler onto high. Bake mac and cheese under the broiler for about 2 minutes or until crumbs are nicely browned.

Tip: Substitute any other firm squash for the butternut.

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Related Recipes

Bacon and Butternut Mac & Cheese

Ingredients

  • 1/4 cup (60 mL) extra virgin olive oil, divided
  • 1 small butternut squash, peeled, seeded and cubed
  • 2 pkg (340 g) Western Family Organic macaroni and cheese, prepared
  • 1 tub (230 g) MacLaren's Imperical cheddar cheese, grated
  • 2 tsp (10 mL) Dijon mustard
  • 3/4 cup (175 mL) milk
  • 1 cup (250 mL) Schneiders bacon, chopped
  • 1 cup (250 mL) fine breadcrumbs
  • 1 tbsp (15 mL) Italian parsley, chopped
  • 1 tbsp (15 mL) lemon zest

Directions

1.Preheat oven to 400°F.Toss butternut squash with 2 tbsp of the extra virgin olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

2.Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

3.Add grated cheddar, Dijon mustard and milk to prepared macaroni and cheese. Stir to melt. Mix in baked butternut squash. Pour mixture into a prepared baking dish.

4.Heat remaining 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add bacon and cook until browned, about 5 minutes and remove from heat. Add breadcrumbs, parsley and lemon zest and stir until evenly moistened. Sprinkle bacon mixture over macaroni.

5.Turn broiler onto high. Bake mac and cheese under the broiler for about 2 minutes or until crumbs are nicely browned.

Tip: Substitute any other firm squash for the butternut.