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Taylor Ellingson’s Butternut Squash and Bacon Mac and Cheese


We’re cooking with gratitude this Thanksgiving! Check out one of the recipes featured in our Thanksgiving episode below.


  • 1 medium butternut squash peeled, diced, and cut into 1-inch cubes

  • 1 tbsp olive oil

  • 1 tsp dried rosemary

  • salt and pepper

  • 6 slices bacon

  • 10 oz rotini pasta could also use penne or macaroni

  • 3 shallots diced

  • 1/4 cup flour

  • 2 cups milk I used skim

  • 2 cups Italian blend cheese


  • Preheat oven to 425 degrees F.

  • Toss butternut squash with olive oil, rosemary, salt, and pepper.

  • Place on baking sheet and bake in preheated oven for 40-45 minutes, until tender.

  • While squash is baking, fry up the bacon and cook the pasta.

  • When bacon and pasta are cooked, combine them in a large bowl.

  • Get rid of all but 1 tbsp of bacon grease, then over medium-high heat, add shallots in large skillet.

  • Cook until translucent, about 5 minutes.

  • Add flour, stirring well to combine.

  • Slowly add milk, stirring constantly.

  • Bring mixture to a simmer, and let simmer for 1 minute to let thick slightly.

  • Season with 1/2 tsp of salt.

  • Remove from heat and add 1 1/2 cups of the cheese, stirring to combine.

  • Add butternut squash to bowl with pasta and bacon, then pour cheese sauce over and toss to combine.

  • Pour pasta into 9×13″ baking dish and top with remaining 1/2 cup of cheese.

  • Bake in preheated oven for 10 minutes, or until cheese on top is melted.

  • Serve and enjoy!

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