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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy mac and cheese features a velvety butternut squash-infused cheese sauce, perfectly coating every piece of pasta, topped with crispy sage for a nutty, herbaceous crunch. It’s comfort food elevated with fall flavors.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed (about 3 cups)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 10–12 fresh sage leaves
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Pinch of nutmeg
  • 1 pound elbow macaroni
  • ½ cup panko breadcrumbs (optional)
  • 1 tablespoon butter, melted (for topping, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, reserving ½ cup pasta water. Set aside.
  4. Transfer roasted squash to a blender. Add ½ cup milk and blend until completely smooth. Set aside.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and pale golden (roux).
  6. Slowly pour in remaining 1½ cups milk, whisking constantly. Cook until thickened, about 3-4 minutes. Add a splash of reserved pasta water if too thick.
  7. Reduce heat to low. Add cheddar, Parmesan, Dijon mustard, garlic powder, and nutmeg. Stir until melted and smooth. Season with salt and pepper to taste.
  8. Whisk in butternut squash puree until fully incorporated. Sauce should be golden orange and coat the back of a spoon. Add more pasta water if needed.
  9. Add cooked pasta to sauce and stir until evenly coated. If serving immediately, skip baking step.
  10. For panko topping: Mix panko with melted butter. Sprinkle over mac and cheese in a 9×13 inch baking dish. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
  11. While mac and cheese bakes, heat a small skillet over medium heat with a drizzle of olive oil or butter. Fry sage leaves for about 30 seconds per side until crispy. Drain on paper towels.
  12. Serve mac and cheese hot, garnished with crispy sage leaves and extra Parmesan if desired.

Notes

Don’t skip roasting the squash for best flavor. Grate your own cheese for a smooth sauce. Reserve pasta water to adjust sauce consistency. Fry sage at the last minute for maximum crunch. Leftovers keep in the fridge for up to 4 days; reheat on stovetop with a splash of milk.

Nutrition

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

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