By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
494 cal · 50 min
Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple
Recipe GLPR4371fd18a8e884
A creamy, warming pasta dish that combines tender whole grain elbow macaroni with roasted butternut squash, sharp cheddar cheese, and caramelized onions sweetened by crispy apples and smoky bacon. The evaporated milk and cream cheese create a velvety sauce with rich depth, making this a satisfying main course or side dish perfect for fall and winter meals.
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Ingredients
1 tablespoon butter
½ cup thinly sliced onions
½ box whole grain elbow macaroni (about 2.5 cups dry)
1 cup canned butternut squash puree
¼ cup chicken or vegetable broth
¼ cup + 2 tablespoons evaporated milk
1 oz low-fat cream cheese
1 teaspoon salt
½ cup shredded cheddar cheese
1 large crisp apple, chopped or grated
4 tablespoons crumbled cooked bacon
Directions
Melt the butter in a large skillet over low heat. Add the thinly sliced onions and cook them slowly for at least 30 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Maintain a low to low-medium heat throughout to prevent burning.
While the onions caramelize, bring a large pot of salted water to a boil. Cook the whole grain elbow macaroni according to package directions until tender but not mushy. Drain well and return the pasta to the pot over low heat.
To the hot pasta, add the butternut squash puree, broth, evaporated milk, and cream cheese. Stir constantly until the cream cheese melts completely and the mixture is smooth and well combined. Add the salt and stir to incorporate.
Fold the caramelized onions and chopped apple into the pasta mixture. Stir gently to combine all ingredients. If the sauce appears too thick, add an additional tablespoon of broth or evaporated milk as needed.
Just before serving, add the shredded cheddar cheese to the pasta and stir until fully melted and incorporated. Divide among four bowls or plates and top each serving with 1 tablespoon of the crumbled bacon.
Comments
Every ingredient lands at standard Charlotte grocers—Harris Teeter and Kroger stock butternut squash puree year-round, and bacon, cheddar, and cream cheese are always on hand. The 50-minute stated time is plausible if the squash puree is pre-made, but caramelizing onions properly takes 25 to 30 minutes alone, making realistic prep closer to 65 minutes for a weeknight. At roughly $2.50 per serving, the cost is reasonable and driven by bacon and cheese rather than any exotic ingredient. The dish reheats well in the microwave or stovetop, and it feeds four solidly, though the sweetness from squash and apple may overshadow the savory bacon for some palates—a minor flavor-balance question rather than an availability or logistics problem.
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