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Easy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy, crowd-pleasing mac and cheese features roasted butternut squash blended into the cheese sauce for a velvety texture and natural sweetness, topped with crispy sage and toasted breadcrumbs. It’s a quick and easy comfort food that’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), halved and seeded
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound elbow macaroni or cavatappi
  • 2 tablespoons unsalted butter (for topping)
  • 12–15 fresh sage leaves
  • 1/4 cup panko breadcrumbs
  • Salt, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve butternut squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until fork-tender. Let cool slightly (about 10 minutes).
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (7-9 minutes). Drain and set aside (do not rinse).
  3. Once squash is cool enough to handle, scoop flesh into a blender. Add 1/2 cup milk. Blend until completely smooth (about 30 seconds). Set aside (should yield about 2 cups puree).
  4. In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until nutty and light golden. Slowly pour in remaining milk and heavy cream, whisking continuously. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low. Gradually stir in cheddar, Gruyère, and Parmesan, one handful at a time, until fully melted. Stir in Dijon mustard, nutmeg, and squash puree. Season with salt and pepper to taste. If sauce is too thick, add a splash of milk.
  6. Pour cooked pasta into cheese sauce and stir until coated. Transfer to a greased 9×13-inch baking dish, spreading evenly.
  7. In a large skillet over medium heat, melt 2 tablespoons butter. Add sage leaves in a single layer. Fry for 30-45 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate. Add panko breadcrumbs to the same skillet and toast for 2-3 minutes, stirring frequently, until golden. Season with a pinch of salt.
  8. Sprinkle toasted breadcrumbs over mac and cheese. Crumble crispy sage leaves on top. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

For a gluten-free version, use gluten-free pasta and all-purpose gluten-free flour. For dairy-free, use vegan butter, unsweetened almond milk, and dairy-free cheese. To make ahead, assemble up to step 6, cover, and refrigerate for up to 24 hours. Add topping just before baking. Watch sage carefully as it burns quickly.

Nutrition

Keywords: butternut squash mac and cheese, crispy sage, comfort food, fall recipe, vegetarian, crowd-pleaser, easy dinner

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