Butternut Squash & Bacon Mac n’ Cheese

Directions

1Preheat oven to 400° F.

2Combine rosemary, salt and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake for 20 minutes or until tender and lightly browned. Lower oven temperature to 375° F.

3Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1½ teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

4Cook pasta according to the package directions. Drain well.

5Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar and provolone to milk mixture and stir until cheese is melted, 2 to 4 minutes.

6Add pasta the squash mixture then add the cheese sauce, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with Parmesan cheese.

7Bake for 20 minutes or until cheese melts and begins to brown.