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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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A comforting autumn dish featuring roasted butternut squash blended into a rich béchamel sauce with sharp cheddar and Gruyère, topped with crispy fried sage leaves.

Ingredients

Scale
  • 1 pound elbow macaroni
  • Salt for boiling water
  • 1 large butternut squash (about 3–4 lbs)
  • 4 tablespoons unsalted butter (for sauce)
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup fresh sage leaves
  • 2 tablespoons butter (for frying sage)
  • Pinch of salt (for sage)

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, brush with olive oil, season with salt, and roast cut-side down for 40-45 minutes until tender. Scoop out flesh to make about 3 cups of puree.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain, reserving 1 cup of pasta water, and toss with a little oil.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook for 2 minutes until light golden.
  4. Gradually whisk in milk to avoid lumps. Cook until thickened, about 5-7 minutes. Stir in garlic, nutmeg, salt, and pepper. Remove from heat.
  5. Stir the roasted butternut squash puree into the béchamel sauce until smooth. If too thick, add a splash of reserved pasta water.
  6. Stir in shredded cheddar and Gruyère cheese until melted and smooth. Remove from heat immediately.
  7. Toss cooked pasta with the cheese sauce in a large bowl. Pour into a greased 9×13 inch baking dish.
  8. Melt 2 tablespoons of butter in a small skillet over medium heat. Fry sage leaves for 30-60 seconds until crisp. Drain on paper towel.
  9. Cover baking dish with foil and bake at 350°F (175°C) for 15 minutes. Remove foil and bake for another 5 minutes.
  10. Sprinkle crispy sage leaves over the top. Let rest for 5 minutes before serving.

Notes

Roast more squash than needed and freeze the rest. Do not overcook pasta as it continues to cook in the oven. Shred cheese yourself to prevent grainy sauce. If making ahead, refrigerate and add 10-15 minutes to baking time. Store leftovers in the fridge for up to 4 days.

Nutrition

Keywords: butternut squash mac and cheese, crispy sage, comfort food, fall recipes, vegetarian mac and cheese, creamy pasta, autumn dinner

Find it online: https://cheerycrisp.com/creamy-butternut-squash-mac-and-cheese-5-easy-comfort-food/