INGREDIENTS

• 8 ounces of elbow macaroni
• 1 onion chopped
• 1 cup of sharp cheddar cheese shredded
• 1 cup of Parmesan cheese grated
• 5 cups of butternut squash cubed
• 3.5 cups of chicken broth
• 3/4 cup of low fat milk
• 6 slices of center-cut bacon
• 1 teaspoon of dry mustard
• 1 pinch of nutmeg
• salt to taste
• pepper to taste
• parsley optional

DIRECTIONS

1. In a 5-Quart Stock Pot, cook macaroni noodles according to package instructions. Set aside.
2. In a 5 qt. sauté pan or deep skillet, cook 6 Slices of bacon until crisp. Chop up and set aside.
3. In the same pan, add the chopped onion and cook over low heat, stirring occasionally, until pieces are soft and lightly caramelized.
4. Add butternut squash cubes to the onions, along with 2 cups chicken broth. Cover and bring to a boil. Reduce heat and continue to cook until squash is soft, and most of the liquid is reduced.
5. Pour squash & onions from the sauté pan into a bowl and add the milk, the rest of the chicken broth, dry mustard, nutmeg, and a pinch of salt & pepper. Now use the immersion blender to purée until it's completely smooth & creamy. (*If you don't have an immersion blender, a standard blender will work just fine.)
6. Pour puréed sauce back into the sauté pan. Over low heat, add all of the Parmesan cheese and ¾ of the sharp cheddar cheese a little bit at a time, stirring constantly. Then add the Noodles and stir well.
7. Add salt and pepper to taste. Top with chopped bacon, remaining cheese, and a bit of chopped parsley if desired.