Butternut Squash + Charred Brussels Mac and Cheese with Buttery Bacon Ritz Crackers

halfbakedharvest.com

Gretchen

4 cups butternut squash, peeled and cut into small cubes

3 cups brussels sprouts, sliced thin (into shreds)

2 tablespoons olive oil

1 teaspoon brown sugar

pinch of salt and pepper

1 pound of your favorite short cut DeLallo Whole Wheat Pasta

6 slices thick cut bacon, chopped

1 ½ cups crushed Ritz crackers (about 1 sleeve)

¼ cup flour

4 tablespoons butter

3 cups warm milk (I used 2%)

½ cup heavy cream

2 ½ cups sharp white cheddar cheese, shredded

1 cup fontina cheese, shredded (add an extra ¼ cup...if you want!)

4 ounces blue cheese, crumbled (or 1 cup more fontina or cheddar)

¼ teaspoon mustard powder

¼ teaspoon cayenne pepper

¼ teaspoon ground nutmeg

¼ teaspoon salt + ½ teaspoon pepper

Directions at halfbakedharvest.com

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