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Best Butternut Squash Mac and Cheese with Crispy Sage

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This creamy, cheesy mac and cheese gets a seasonal upgrade with roasted butternut squash and crispy sage. It’s the ultimate comfort food, perfect for cozy nights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled and cubed
  • 1 pound (450g) elbow macaroni
  • 8 ounces (225g) sharp cheddar cheese, freshly grated
  • 4 ounces (115g) Gruyere cheese, freshly grated
  • 4 tablespoons (60g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 20–25 fresh sage leaves
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 1/2 cup (40g) panko breadcrumbs (optional for topping)
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
  2. 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). Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
  3. In a medium saucepan or Dutch oven, melt 3 tablespoons butter over medium heat. Add flour and whisk continuously for 1-2 minutes until golden and nutty (do not brown).
  4. Slowly pour in milk while whisking constantly to prevent lumps. Add heavy cream. Continue whisking until mixture thickens slightly, about 3-4 minutes. Reduce heat to low.
  5. Transfer roasted squash to a blender or use an immersion blender. Add about 1/2 cup of the milk mixture (or reserved pasta water) and blend until completely smooth.
  6. Add blended squash to the saucepan with the milk mixture. Whisk to combine. Add Dijon mustard, nutmeg, and a generous pinch of salt and pepper. Gradually add grated cheddar and Gruyere, stirring constantly until melted and smooth. If sauce is too thick, add a splash of reserved pasta water.
  7. Add drained pasta to the sauce and stir until every piece is coated. Serve immediately if not baking.
  8. Optional baking: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch baking dish. Melt 1 tablespoon butter and mix with panko breadcrumbs. Sprinkle over top. Bake for 15-20 minutes until golden and bubbly.
  9. While mac and cheese bakes (or rests), melt remaining 1 tablespoon butter in a small skillet over medium heat. Add sage leaves in a single layer. Cook for 1-2 minutes per side until crispy and dark green. Transfer to a paper towel-lined plate.
  10. Spoon mac and cheese into bowls, top with crispy sage leaves, and serve immediately.

Notes

Don’t skip the roux—it ensures a silky sauce. Always grate your own cheese for smooth melting. Watch the sage closely as it burns quickly. Undercook pasta slightly if baking. Use reserved pasta water to adjust sauce consistency.

Nutrition

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

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