Another kid-friendly recipe that we used while camping. The squash adds a nice golden color and another serving of veggies!
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove bacon from pan, reserving about 2 tsp. drippings. Add the garlic to the drippings and sauté for about 30 seconds. Add the stock, milk and squash. Bring to a boil, stirring occasionally.
Add the pasta; cover and reduce heat to simmer for about 5 minutes. Stir in the broccoli; cover and cook for 3 more minutes or until pasta is done and sauce is thickened. Stir in the salt, pepper and 4 oz. of the cheese. Sprinkle the bacon and remaining cheese on top. Cover and let stand for about 1 minute before serving.
2 pieces bacon, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock
1 cup milk
1 (10 oz.) package frozen butternut squash puree, thawed
10 oz. uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 tsp. salt
1/2 tsp. pepper
5 oz. or 1 1/4 cups sharp cheddar cheese, divided