Macaroni & Cheese with Butternut Squash & Bacon

• 1 small butternut squash (1-1/2 lb./675 g), peeled, seeded and cut into 1/2-inch chunks
• 4 slices bacon, chopped
• 3 cups farfalle (bow-tie pasta), uncooked
• 3 Tbsp. olive oil
• 3 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese, divided
• 1/4 cup Kraft 100% Parmesan Grated Cheese, divided
• 1-1/2 tsp. chopped fresh sage

1. Heat oven to 425 degrees F.
2. Spread squash onto one side of parchment-covered rimmed baking sheet.
3. Bake 20 to 25 min.
4. or until tender, spreading bacon onto other side of baking sheet after 5 min.
5. Meanwhile, cook pasta as directed on package, omitting salt.
6. While pasta is cooking, heat oil in large skillet on medium heat.
7. Add garlic; cook and stir 1 min.
8. Whisk in flour; cook and stir 1 min.
9. Gradually whisk in milk; cook and stir 3 to 5 min.
10. or until thickened.
11. Add 1-1/4 cups shredded cheese and 3 Tbsp.
12. Parmesan; cook and stir 1 to 2 min.
13. or until shredded cheese is melted.
14. Remove from heat.
15. Drain bacon on paper towels; drain pasta in colander.
16. Add both to cheese sauce along with the squash and sage; mix well.
17. Spoon into 1.5-L casserole dish sprayed with cooking spray; top with remaining cheeses.
18. Bake 20 min.
19. or until heated through.

butternut, bacon, farfalle, olive oil, garlic, flour, milk, cheddar cheese, fresh sage

Taken from www.kraftrecipes.com/recipes/macaroni-cheese-butternut-squash-bacon-159031.aspx (may not work)