Bacon, Gruyere, and Peas? Always a good combo…and when you add in some pasta to turn it into a Mac and Cheese, it gets even better! BUT WAIT…THERE’S MORE! Since it’s Autumn, and Acorn Squash is in season, we opted to serve this in an Acorn Squash Bowl. The combination gave us a really nice salty/creamy flavour profile with a little bit of sweetness from the squash. This one can be made with or without the squash, but if you’re looking for something unique and funky, go “with.” Either way though, we think you’ll enjoy this simple yet decadent comfort meal.
Time: 35 Minutes (60 minutes if serving in an Acorn Squash Bowl)
- Elbow or Small Shell Noodles
- Gruyere (or other salty Alpine Cheese…we supplemented with some Appenzeller)
- 2 Tablespoons of Butter
- 2 Tablespoons of All Purpose Flour
- Optional: Acorn Squash
- If serving in an Acorn Squash:
- Preheat your oven to 350 degrees F, and line a baking sheet with foil.
- Cut your squash in half, and scoop out the seeds.
- Place each squash half flesh side up, and brush some melted butter around the rim and inside the hollowed out part. Then, give a little salt sprinkle.
- Bake to soften while you turn your attention to your Mac and cheese.
- Bring a pot of water to a boil, and add your pasta. Cook until soft. Then, drain, and set aside.
- As your water heats, dice your onion and garlic. Melt 2 tablespoons of butter in a large pan, and add your garlic and onions. Sauté until your onions turn opaque.
- Slice your bacon into strips, and then add it and your peas to your pan. Cook until the bacon renders its fat and starts to brown.
- Using a different cutting board than you used for your bacon, dice or grate your cheese.
- When your bacon and veggies are ready, add your flour to the pan, and stir to fully incorporate it. Then, add in milk, and let simmer to thicken.
- Add and stir in your cheese while it melts. Then, add and stir in your cooked noodles.
- If serving in Acorn Squash:
- Pull your (partially cooked) squash out of the oven.
- Fill the hollowed out part with your Mac and cheese.
- Stash back in the oven for another 10-15 minutes until the flesh of the squash is easily pierced with a fork.
- Plate, devour, and enjoy!