• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Butternut and Bacon Macaroni Cheese (Thermomix)

Published: Sep 25, 2020 · Modified: Apr 15, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)
Jump to Recipe Print Recipe

Another yummy macaroni cheese recipe to try...we'd made our quick lamb dhansak and had butternut squash leftover.   Normally I'd make a soup with the leftover squash but decided I'd like to try something different this time.   I fancied making something in our Thermomix, so did a search on Cookidoo to see what recipes came up and as we're both macaroni cheese fans, we really fancied trying this butternut and bacon macaroni cheese.   I had smoked back bacon leftover in the fridge and always have macaroni pasta in the cupboard and milk and cheese in the fridge so didn't need to go shopping for any of the ingredients!

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Other Recipes

You might also like to try:

  • breads
  • pasta dishes

Latest Recipes

  • Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)
    Beef Rendang
  • Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)
    Chilli Cornbread Pie
  • Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)
    Chicken Mulligatawny
  • Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)
    Tuscan Style Ribollita

Recipe on Australia Cookidoo

Butternut and Bacon Macaroni Cheese

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

  • 500g butternut pumpkin (squash), cut into pieces (1 cm)
  • 150g shortcut bacon rashers, cut into pieces (2 cm) – I used smoked back bacon
  • oil, for drizzling
  • 2 tsp salt, plus extra for seasoning
  • 0.25 tsp ground black pepper, plus extra for seasoning
  • 250g cheddar cheese, cut into pieces (3 cm)
  • 1000g water 
  • 300g macaroni pasta 
  • 1 brown onion (approx. 120g), cut into halves
  • 2 garlic cloves 
  • 50g salted butter 
  • 500g milk 
  • 50g plain flour 
  • 2 tsp Dijon mustard 
  • 2 pinches ground nutmeg 
  • 0.5 tsp paprika, plus extra for sprinkling
  • 1 tsp dried thyme

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

  1. Preheat the oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Place a bowl onto the mixing bowl lid and weigh in the butternut pumpkin (squash) and bacon onto it. Transfer onto the prepared baking tray, then drizzle with oil and season with salt and pepper. Roast for 15 to 20 minutes (180°C) or until the pumpkin (squash) is soft.
  3. Place the cheese into the mixing bowl and grate 8 seconds/speed 7. Transfer into a bowl and set aside. Clean and dry the mixing bowl.
  4. Then add the water into the mixing bowl and heat 8 minutes/Varoma/speed 1.
  5. Add the macaroni and 1 tsp of the salt and cook 10 to 15 minutes/90°C/reverse/speed 1 or until the pasta is cooked to your liking. Drain the pasta through the Varoma dish and transfer it into a thermal serving bowl or another large bowl. Rinse and dry the mixing bowl.
  6. Preheat the oven to 190°C. Set aside an ovenproof baking dish (23 x 31 cm).
  7. Place the onion and garlic into the mixing bowl and chop 5 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
  8. Add the butter and cook 3 minutes/100°C/speed 1.
  9. Add the milk, flour, mustard, nutmeg, paprika, thyme, and remaining 0.25 tsp pepper and 1 tsp salt and cook 7 minutes/90°C/speed 3.
  10. Then add 100g of the reserved cheese into the mixing bowl and mix 1 minute /100°C/speed 2.
  11. Transfer sauce into the bowl with the pasta. Add the reserved pumpkin (squash) and bacon and stir well to combine. Transfer into the ovenproof dish and sprinkle with the remaining cheese and paprika. Bake for 20 to 25 minutes (190°C) until golden brown. Serve warm.
  12. Enjoy with some garlic bread, crusty bread, or even some chunky oven chips!!
Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)

  

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a scales, grater, chopping board, knife, kettle, colander/sieve, and the hob to make the macaroni cheese.  My suggestions are as follows: 

  1. Preheat the oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Using your scales and a bowl, weigh in the butternut pumpkin (squash) and bacon. Transfer onto the prepared baking tray, then drizzle with oil and season with salt and pepper. Roast for 15 to 20 minutes (180°C) or until the pumpkin (squash) is soft.
  3. Grate the cheese, transfer to a bowl, and set aside.
  4. Boil the water in your kettle.
  5. Transfer the boiled water to a medium saucepan, add the macaroni and cook for the time indicated on the packet.   Drain in a colander/sieve and transfer to a large bowl.   Keep the saucepan for making the cheese sauce.
  6. Preheat the oven to 190°C. Set aside an ovenproof baking dish (23 x 31 cm).
  7. Finely chop the onion and garlic.   Heat the saucepan used for boiling the pasta over a medium heat.
  8. Add the butter, chopped onion, and garlic to the saucepan and cook for 3 minutes, stirring frequently.
  9. Reduce the heat to medium/low and add the flour, stir to mix well.   Gradually add the milk, constantly stirring to ensure no lumps form. Add the mustard, nutmeg, paprika, thyme, and remaining 0.25 tsp pepper and 1 tsp salt and cook on a gentle simmer for 7 minutes, stirring frequently.
  10. Add 100g of the reserved cheese into the saucepan and stir for 1 minute.
  11. Transfer sauce into the bowl with the pasta. Add the reserved pumpkin (squash) and bacon and stir well to combine. Transfer into the ovenproof dish and sprinkle with the remaining cheese and paprika. Bake for 20 to 25 minutes (190°C) until golden brown. Serve warm.
  12. Enjoy with some garlic bread, crusty bread, or even some chunky oven chips!!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Butternut and Bacon Macaroni Cheese (Thermomix), Butternut and Bacon Macaroni Cheese (Thermomix)

Butternut and Bacon Macaroni Cheese (Thermomix)

Deborah
Recipe on Australia Cookidoo
Butternut and Bacon Macaroni Cheese
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Main, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

  • 500g butternut pumpkin squash, cut into pieces (1 cm)
  • 150g shortcut bacon rashers cut into pieces (2 cm) – I used smoked back bacon
  • oil for drizzling
  • 2 tsp salt plus extra for seasoning
  • 0.25 tsp ground black pepper plus extra for seasoning
  • 250g cheddar cheese cut into pieces (3 cm)
  • 1000g water
  • 300g macaroni pasta
  • 1 brown onion approx. 120g, cut into halves
  • 2 garlic cloves
  • 50g salted butter
  • 500g milk
  • 50g plain flour
  • 2 tsp Dijon mustard
  • 2 pinches ground nutmeg
  • 0.5 tsp paprika plus extra for sprinkling
  • 1 tsp dried thyme

Instructions
 

  • Preheat the oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  • Place a bowl onto the mixing bowl lid and weigh in the butternut pumpkin (squash) and bacon onto it. Transfer onto the prepared baking tray, then drizzle with oil and season with salt and pepper. Roast for 15 to 20 minutes (180°C) or until the pumpkin (squash) is soft.
  • Place the cheese into the mixing bowl and grate 8 seconds/speed 7. Transfer into a bowl and set aside. Clean and dry the mixing bowl.
  • Then add the water into the mixing bowl and heat 8 minutes/Varoma/speed 1.
  • Add the macaroni and 1 tsp of the salt and cook 10 to 15 minutes/90°C/reverse/speed 1 or until the pasta is cooked to your liking. Drain the pasta through the Varoma dish and transfer it into a thermal serving bowl or another large bowl. Rinse and dry the mixing bowl.
  • Preheat the oven to 190°C. Set aside an ovenproof baking dish (23 x 31 cm).
  • Place the onion and garlic into the mixing bowl and chop 5 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
  • Add the butter and cook 3 minutes/100°C/speed 1.
  • Add the milk, flour, mustard, nutmeg, paprika, thyme, and remaining 0.25 tsp pepper and 1 tsp salt and cook 7 minutes/90°C/speed 3.
  • Then add 100g of the reserved cheese into the mixing bowl and mix 1 minute /100°C/speed 2.
  • Transfer sauce into the bowl with the pasta. Add the reserved pumpkin (squash) and bacon and stir well to combine. Transfer into the ovenproof dish and sprinkle with the remaining cheese and paprika. Bake for 20 to 25 minutes (190°C) until golden brown. Serve warm.
  • Enjoy with some garlic bread, crusty bread, or even some chunky oven chips!!

Notes

You might also like to try
  • breads
  • pasta dishes
 
Keyword bacon, butternut squash, cheddar, mac and cheese, macaroni, macaroni cheese, pasta, Thermomix
« Red Pepper and Paprika Hollandaise Sauce (Thermomix - TM6 only)
Tomato, Lentil and Thyme Soup (Thermomix) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy