This recipe comes from: pinchofyum.com
Ingredients
½ box whole grain elbow macaroni (about 2.5 cups dry)
1 cup canned butternut squash puree
¼ cup + 2 tablespoons evaporated milk
¼ cup chicken or vegetable broth
1 oz low fat cream cheese
1 teaspoon salt
½ cup shredded cheddar cheese
1 tablespoon butter
½ cup onions, sliced thinly
1 large crispy apple, chopped or grated
4 tablespoons crumbled bacon
Instructions
- Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
- Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
- Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
- Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.
Original recipe: http://pinchofyum.com/butternut-squash-mac-n-cheese-with-caramelized-onions-apples-and-bacon
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