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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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A creamy, comforting mac and cheese made with roasted butternut squash and a blend of sharp cheddar and Gruyère, topped with crispy sage leaves. This dish is perfect for fall gatherings and holiday dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound short pasta (cavatappi, elbow macaroni, or shells)
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter (for topping)
  • 12–15 fresh sage leaves
  • 1/2 cup panko breadcrumbs (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta 1-2 minutes less than package directions. Drain and set aside, reserving 1 cup pasta water.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and golden. Slowly pour in warm milk and cream, whisking constantly. Cook for 3-4 minutes until thickened.
  4. Reduce heat to low. Add grated cheddar, Gruyère, and Parmesan. Stir until melted and smooth. Add Dijon mustard, nutmeg, salt, and pepper. Taste and adjust seasoning.
  5. Transfer roasted squash to a blender or food processor. Add 1 cup of the cheese sauce and blend until smooth. Pour back into saucepan with remaining sauce and stir to combine.
  6. Pour cheese sauce over cooked pasta and stir to coat. Transfer to a greased 9×13-inch baking dish. (Can be covered and refrigerated up to 24 hours at this point.)
  7. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. If using panko, mix with 1 tablespoon melted butter and add during last 5 minutes of baking.
  8. While mac and cheese bakes, melt 3 tablespoons butter in a small skillet over medium heat. Add sage leaves and cook 1-2 minutes until dark green and crispy. Remove with slotted spoon and drain on paper towel. Pour browned butter over finished mac and cheese.
  9. Top with crispy sage leaves just before serving.

Notes

For best results, grate cheese from a block to avoid anti-caking agents. Roast squash until deeply caramelized for maximum flavor. Watch sage closely when frying as it burns quickly. The dish can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, crispy sage, fall comfort food, vegetarian mac and cheese

Find it online: https://eliplate.com/creamy-butternut-squash-mac-and-cheese-with-crispy-sage-2/