MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON

Macaroni & Cheese with Butternut Squash & Bacon image

You know they're gonna like it just from the name: mac and cheese, butternut squash...bacon?! We even tossed some fresh sage in there for extra awesomeness.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

1 small butternut squash (1-1/2 lb.), peeled, seeded and cut into 1/2-inch chunks
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 cups farfalle (bow-tie pasta), uncooked
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. flour
2 cups milk
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 tsp. chopped fresh sage

Steps:

Heat oven to 425ºF.
Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 25 to 30 min. or until tender, spreading bacon onto other side of baking sheet after 10 min.
Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 2 qt. casserole dish sprayed with cooking spray; top with remaining cheeses.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 500, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 9 g, Protein 20 g