Instructions

1. Preheat oven to 375 F.
2. Place diced butternut squash in a microwave safe dish and cover. Microwave for 7 minutes or until butternut squash is tender.
3. Carefully remove from microwave. Add half and half and puree in blender until smooth. Set aside.
4. In a skillet over medium heat, add pancetta and cook until lightly browned and crisp, about 6 minutes. Drain on paper towels and set aside. Pour off grease and return pan to stove.
5. Heat olive oil and saute the onions and garlic until onions are translucent. Remove from stove and set aside.
6. Remove board overwrap, vent film and heat Bob Evans Macaroni and Cheese in the microwave for 3 minutes.
7. Mix together the Bob Evans Macaroni and Cheese, pureed butternut squash, onion mixture, a pinch of nutmeg and 1/2 c. of shredded cheddar cheese.
8. Carefully pour into an 8x8 baking dish.
9. In a separate bowl, combine together the panko bread crumbs, melted butter, 1 Tbsp. of chopped sage and 3 Tbsp. of shredded sharp cheddar cheese.
10. Top the macaroni and cheese mixture with the panko bread crumb topping.
11. Bake for 30 minutes or until the top is golden brown and bubbly.
12. Allow product to cool for 5 minutes prior to serving.