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Bacon Butternut Mac & Cheese

Bacon Butternut Mac & Cheese

A delicious healthy twist on mac &cheese.  Squash puree mixed with cheese sauce & rotini noodles, topped with bacon & baked until bubbly.
5 from 1 vote
Prep Time 15 mins
Cook Time 2 d 50 mins
Total Time 4 hrs 5 mins
Course Main Course
Cuisine American
Servings 6


  • 3 Cups Roasted Butternut Squash
  • Olive Oil Cooking Spray
  • Salt & Pepper, To taste
  • 6 Ounces Whole Grain Rotini Noodles
  • 2 Tablespoons Light Butter
  • 2 Tablespoons White Whole Wheat Flour (Or Whole Wheat Flour)
  • 1 Cup Canned Fat Free Evaporated Milk
  • 1 Cup Low Sodium Vegetable Broth
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 ½ Teaspoons Garlic Powder
  • ½ Teaspoon Onion Powder
  • 1 Teaspoon Louisiana Hot Sauce (Add 1 more teaspoon to make more spicy)
  • ¼ Teaspoon Cayenne Pepper
  • 1 Cup Reduced Fat Shredded Sharp Cheddar Cheese
  • 2 Tablespoons Breadcrumbs
  • 1 Tablespoon Shredded Parmesan Cheese
  • ½ Teaspoon Smoked Paprika
  • 3 Strips Cooked Uncured Bacon, Crumbled
  • Chopped Green Onion, For garnish


  • Pre-heat oven to 375°.
  • Microwave squash on high for 3 minutes in the microwave.
  • Peel the squash, then cut each of the ends off.
  • Cut the squash lengthwise, scoop out the seeds, and discard the seeds.
  • Slice the squash into ½ inch thick slices, then dice into ½ inch cubes.
  • Line a baking sheet with parchment paper and spread diced squash onto the sheet in an even layer.
  • Spray the squash with olive oil cooking spray, season with salt and pepper.
  • Bake in the oven for 35 minutes, until fork tender.
  • Add roasted squash to a food processor and blend until smooth. Set aside.
  • Cook rotini noodles according to package instructions and set aside.
  • Heat large skillet over medium low heat and add butter.
  • Slowly add flour, whisking continuously, and cook 1 minute.
  • Slowly add milk and broth, whisking continuously to break up any clumps and let thicken.
  • Add 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, cayenne pepper, and Louisiana hot sauce.
  • Add cheddar cheese and stir until melted.
  • Add pureed butternut squash and mix until combined.
  • Turn off heat and add cooked rotini to the skillet. Mix well.
  • Spray 9x9 casserole dish with cooking spray.
  • Pour pasta into a casserole dish and spread into an even layer.
  • In a small bowl, mix breadcrumbs, parmesan cheese, and smoked paprika.
  • Sprinkle top with breadcrumbs mixture.
  • Bake for 15 minutes, until bubbly.
  • Garnish with green onions and crumbled bacon.


Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 6 - (8 SmartPoints Per Serving) CALORIES: 242 FAT: 9.1 SATURATED FAT: 4.2 CARBS: 28.4 FIBER: 3.1 SUGARS: 6.3 PROTEIN: 14.3