Mac and cheese is not something we make all that often around here, but maybe it should be. And no, we’re not talking the glow-in-the-dark Kraft stuff (of which I shamefully consumed a lot in college), but honest-to-goodness, from scratch macaroni and cheese. It’s a classic comfort food, easy to whip up, and is adaptable to any situation. Want it spicy? Toss in some chorizo and diced peppers. Healthier? Add small chunks of broccoli and cauliflower (kids won’t even notice). Something fancy? How about some lobster meat and a little goat cheese?
Today, since we’re smack dab in the middle of fall (though Nature sometimes gets confused), we’re going to make our mac ‘n cheese base, add in some sage, butternut squash, and bacon, then pop the entire thing in the oven to bake to make it a little more sophisticated. Butternut squash and sage is a classic fall flavor, and bacon, well… bacon fits with anything, in any season. This is a hit with everyone – creamy, cheesy, savory, and just a little sweet. Your taste buds will thank you for this butternut bacon mac and cheese!