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Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple
Ingredients
  • SCALE ½x 1x 2x
  • ½ box whole grain elbow macaroni (about 2.5 cups dry)
  • 1 cup canned butternut squash puree
  • ¼ cup + 2 tablespoons evaporated milk
  • ¼ cup chicken or vegetable broth
  • 1 oz low fat cream cheese
  • 1 teaspoon salt
  • ½ cup shredded cheddar cheese
  • 1 tablespoon butter
  • ½ cup onions, sliced thinly
  • 1 large crispy apple, chopped or grated
  • 4 tablespoons crumbled bacon
  • Cook Mode Prevent your screen from going dark
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