Butternut Squash & Charred Brussels Mac and Cheese with Buttery Bacon Ritz

A Weeknight Wonder: Butternut Squash & Charred Brussels Mac and Cheese

Let's be honest, weeknights are a whirlwind. Between juggling work, kids (or maybe just a demanding cat!), and trying to maintain some semblance of a social life, finding time to cook a delicious and satisfying meal can feel impossible. But what if I told you there's a recipe that's both impressive and surprisingly easy? This Butternut Squash & Charred Brussels Mac and Cheese is my go-to when I want something special without spending hours in the kitchen. It's the perfect blend of sweet, savory, and creamy, with a satisfying crunch from the toasted Ritz cracker topping.

The beauty of this dish lies in its versatility. Feel free to experiment with the cheeses – a mix of sharp cheddar, fontina, and crumbled blue cheese adds depth and complexity, but you could easily substitute with your favorites. I often use whatever I have on hand, and it always turns out wonderfully. The roasted butternut squash adds a touch of sweetness that perfectly complements the savory bacon and the slightly bitter Brussels sprouts. The charring process on the Brussels sprouts brings out their natural sweetness and adds a delightful smoky flavor. It’s a game changer.

I love how this recipe comes together relatively quickly. While the butternut squash and Brussels sprouts roast in the oven, I can get other things done – answering emails, tackling laundry, or simply enjoying a quiet cup of tea. The creamy cheese sauce is remarkably easy to make, and the toasted Ritz cracker topping adds that perfect finishing touch. It’s the kind of dish that feels both decadent and comforting, perfect for a cozy night in or a casual get-together with friends. Trust me, this will quickly become a family favorite. The leftovers are even better the next day!

Beyond the Recipe: A Taste of Comfort

For me, cooking isn't just about sustenance; it's about creating memories and sharing joy. This recipe evokes feelings of warmth and togetherness. I remember making similar mac and cheese dishes with my grandmother when I was a child. The comforting aroma filling the kitchen, the warmth of family gathered around the table – these are the things that make food truly special. This recipe helps me recapture those memories and share that same feeling of comfort with my own family and friends.

Tips and Tricks for Mac and Cheese Mastery

• Don't overcook the pasta: Remember, the pasta will continue to cook in the oven, so aim for al dente.
• Use good quality cheese: The flavor of your cheese will significantly impact the overall taste of the dish.
• Don't be afraid to experiment: Try different types of cheeses, add other vegetables, or even swap out the bacon for pancetta or sausage.
• Toast the crackers carefully: Keep a close eye on them to prevent burning.

This recipe is a testament to the power of simple ingredients transformed into something extraordinary. It's a dish that's both beautiful and delicious, perfect for any occasion. So go ahead, give it a try, and let me know what you think! Share your pictures and variations on social media – I love seeing your culinary creations.

Step-by-step

• Preheat oven to 400 degrees F.
• Place the butternut squash on a roasting pan and toss with 1 tablespoon olive oil + a pinch of salt and pepper. Place the brussels sprouts on a separate sheet pan and toss with tablespoon olive oil, the brown sugar + a pinch of salt. Roast for both for 25-30 minutes, tossing once or twice during cooking. I removed my brussels before my squash because they cook faster.
• Reduce the oven temp to 350 degrees F. Set the brussels sprout aside and add the hot squash to a blender or food processor. Add 1/4 water and puree until smooth and creamy.
• Spray a baking dish with nonstick spray.
• Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite. It will finish cooking in the oven. Drain well.
• While the pasta boils, add the bacon to a medium-large size pot. Fry the bacon until crisp, remove and drain on paper towels. To the hot bacon grease, add in the crushed Ritz crackers and toss to coat.
• Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted remove form the heat and set aside.
• In the same pot you fried the bacon, melt the 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and heavy cream, raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese and butternut squash puree until the cheese is fully melted. Stir in the pasta + charred brussels sprouts. Transfer to the prepared baking dish or if using cast iron, bake right in the same pot.
• Evenly sprinkle on the toasted cracker crumbs + bacon and place the baking dish on a baking sheet.
• Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling.
• Remove from the oven and let site five minutes (yeah, right). Dig in!!