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Butternut Squash Mac and Cheese
Ingredients
  • 8 ounces medium pasta shells
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons finely chopped sage
  • 1 ¼ cups half and half
  • 1 cup whole milk
  • 1 (15-ounce) can butternut squash puree*
  • 1 teaspoon Dijon mustard
  • 10 ounces shredded extra-sharp cheddar cheese, about 2 ½ cups
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
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