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When it comes to comfort food, few dishes evoke warmth and nostalgia quite like mac and cheese. However, if you're looking to elevate this classic dish and turn it into something truly special, look no further than Savory Butternut Bacon Mac Bites. This recipe combines the rich, creamy goodness of macaroni and cheese with the sweet earthiness of butternut squash and the irresistible crunch of bacon. The result? A delightful bite-sized snack that will be a hit at any gathering, from casual game nights to elegant parties.

Savory Butternut Bacon Mac Bites

Indulge in the ultimate comfort food treat with Savory Butternut Bacon Mac Bites! This delicious recipe transforms classic mac and cheese into bite-sized snacks by blending creamy butternut squash, smoky bacon, and cheesy goodness. Perfect for gatherings or cozy nights in, these bites are not only flavorful but also packed with nutrition from the butternut squash. Discover how to create these delightful morsels and impress your guests with this unique twist on a beloved dish!
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Ingredients
  

1 cup butternut squash, peeled and diced

1 cup elbow macaroni

4 slices thick-cut bacon, chopped

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for a hint of spice)

Salt and pepper to taste

1/4 cup heavy cream

1/4 cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Butternut Squash: In a medium saucepan, fill with water and bring it to a rolling boil. Carefully add the diced butternut squash and cook until it’s fork-tender, about 10 minutes. Once cooked, drain the squash and set it aside for later use.

    Prepare the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente, typically around 7-9 minutes. Drain the pasta and set it aside.

      Cook the Bacon: In a large skillet over medium heat, add the chopped bacon. Fry it until crispy and golden brown, which should take about 4-5 minutes. Once done, remove the bacon with a slotted spoon and place it on paper towels to drain excess grease, leaving the rendered fat in the skillet.

        Make the Cheese Sauce: In the same skillet containing the bacon fat, reduce the heat to medium-low and add the cooked butternut squash. Begin mashing the squash lightly with a fork or potato masher to create a chunky puree. Stir in the heavy cream, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Season generously with salt and pepper. Continue to cook for an additional 2-3 minutes until heated through and fragrant.

          Combine Ingredients: Remove the skillet from heat. Gently fold in the cooked macaroni, crispy bacon, shredded cheddar cheese, and half of the grated Parmesan until evenly mixed, ensuring the cheese melts and coats the pasta and squash.

            Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tray with cooking spray or butter to prevent sticking. Use a spoon to fill each muffin cup with the mac and cheese mixture, packing it down slightly for a solid bite.

              Top with Breadcrumbs: In a separate small bowl, mix the remaining grated Parmesan cheese with the breadcrumbs. Evenly sprinkle this mixture over the stuffed muffin cups to create a crispy topping.

                Bake: Carefully place the muffin tray in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and crispy.

                  Cool and Serve: Once baked, allow the mac bites to cool in the tray for a few minutes. To release them, gently run a butter knife around the edges before lifting them out of the tray. Garnish with chopped fresh parsley for color before serving to your guests.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 24 bites