Squash macaroni with crispy bacon

SQUASH MACARONI AND CRISPY BACON

Portions : 4 - Preparation : 10 minutes - Cooking : 25 minutes

Ingredients

• 2 l (8 cups) macaroni, cooked al dente
• 1 l (4 cups) butternut squash, cubed
• 1 onion, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 5 ml (1 tsp.) dried thyme
• 2 garlic cloves, minced
• 8 slices bacon, cooked crisp and chopped
• 250 ml (1 cup) Cheddar or mozzarella cheese, grated
• salt and pepper to taste

Béchamel sauce

• 125 ml (1/2 cup) butter
• 125 ml (1/2 cup) flour
• 1l (4 cups) milk
• 1 egg, yolk
• 250 ml (1 cup) cheese, grated
• salt and pepper to taste

Crispness

• 125 ml (1/2 cup) panko breadcrumbs
• 30 ml (2 tbsp.) butter
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, on broil.
2. In a saucepan, melt butter, add flour and stir for 1 to 2 minutes.
3. While whisking, gradually stir in the milk over medium heat, then bring the mixture to the boil and cook for about 5 minutes, until smooth and creamy.
4. Quickly add the egg yolk, then the cheese. Check seasoning.
5. In a hot frying pan, sauté the squash and onion in a little oil for 5 minutes.
6. Add thyme and garlic. Check seasoning.
7. In a bowl, combine the béchamel sauce, squash, bacon and macaroni.
8. Place the mixture in a gratin dish, cover with grated cheese and bake in the oven for 2-3 minutes.
9. Meanwhile, in a hot frying pan, mix the breadcrumbs with the butter until the breadcrumbs are nicely colored.
10. Spread the breadcrumbs over the top of the dish before serving.