Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples

• box whole grain elbow macaroni (about 2.5 cups dry)↗0.5 cup
• canned butternut squash puree↗1 cup
• + 2 tablespoons evaporated milk0.25 cup
• chicken or vegetable broth↗0.25 cup
• low fat cream cheese↗1 oz
• salt↗1 teaspoon
• shredded cheddar cheese↗0.5 cup
• butter↗1 tablespoon
• onions, sliced thinly↗0.5 cup
• large crispy apple, chopped or grated1
• crumbled bacon4 tablespoon

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.

4. 4

   Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.