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In a 5-quart stock pot, cook Macaroni Noodles according to package instructions. Set aside.
In a 5-quart Saute Pan or Skillet, cook bacon until crisp. Chop up and set a side.
In the same pan, reserving a small amount of the bacon grease to cook the onions in. Cook onions over low heat, stirring occasionally, until soft and lightly caramelized.
Add butternut squash cubes and a pinch of salt to the onions, along with two cups of chicken broth. Cover and bring to a boil. Reduce heat and continue to cook until the squash is soft and most of the liquid has reduced.
Pour squash and onions from sauté pan into a large bowl and blend together with milk, the rest of the chicken broth, dry mustard, and salt and pepper to taste. Now use an Immersion blender to puree until it's completely smooth and creamy. (*If you don't have an Immersion blender a standard blender will work fine)
Pour pureed sauce back into Saute Pan. Over low heat, add the cheese (all of the parmesan and 1/2 cup of the sharp cheddar) a little at a time while stirring. Then, add the noodles and stir together well until combined.
Salt and Pepper to taste. Top with chopped bacon, remaining cheddar, and a bit of chopped parsley, if desired.