Organic Mac & Cheese with Butternut Squash and Bacon


  1. Preheat oven to 350°F.
  2. Place butternut squash on a baking pan with a little olive oil, and roast for 25 to 30 minutes, or until brown and tender. On a separate baking pan lined with tin foil, place bacon slices and cook on the lower rack of the oven for 10 minutes, or until crispy. Drain on a paper towel and cut into half-inch pieces. 
  3. Grate your cheeses and set aside. 
  4. Bring a large pot of water to a boil. Salt water generously and boil pasta until al dente, 8 to 10 minutes. Drain, and toss with a little olive oil to prevent sticking. 
  5. While the water is boiling, melt the butter in a large pot over medium-low heat, then add flour. Whisking constantly, cook the mixture for 3 to 5 minutes, or it has turned light brown. 
  6. Combine the milk and spices in a small bowl and slowly add to the butter-flour mixture, whisking continuously until the mixture become thick; reduce the heat to low. 
  7. Add the beaten egg to the mixture, making sure to whisk as you pour in the egg to avoid scrambled egg bits. Once combined, add the cheeses in two batches until melted and creamy.
  8. Add salt and pepper to taste.
  9. Combine the breadcrumbs, crispy onions, parmesan, and thyme, with the olive oil; set aside. 
  10. In a deep baking dish, add the macaroni, butternut squash and bacon. Add the cheese sauce, and mix together; top with the breadcrumb mixture. Place in the oven on a low broil until the top has turned golden brown.


Toronto, Ontario

Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.

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