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Easy Creamy Butternut Squash Mac and Cheese with Sage

butternut squash mac and cheese - featured image
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This creamy butternut squash mac and cheese with crispy sage is a comforting, crowd-pleasing dish that comes together in under 45 minutes. It’s perfect for fall gatherings, busy weeknights, or last-minute dinner parties.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 pound elbow macaroni (about 4 cups)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 2 cups whole milk
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 12–15 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder (optional)
  • Salt and black pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain, reserving ½ cup pasta water.
  3. Transfer roasted squash to a blender. Add ½ cup milk and blend until completely smooth. Set aside.
  4. In a large skillet or Dutch oven over medium heat, melt 2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly.
  5. Slowly pour in remaining 1½ cups milk, whisking continuously. Bring to a gentle simmer; sauce will thicken in 3-4 minutes. Whisk in squash puree, onion powder, nutmeg, salt, and pepper until smooth.
  6. Reduce heat to low. Gradually add shredded cheddar and Gruyère, a handful at a time, stirring until each addition is fully melted. Adjust seasoning.
  7. Add cooked macaroni to cheese sauce and stir until coated. If too thick, add reserved pasta water as needed.
  8. In a small non-stick skillet, melt remaining 2 tablespoons butter over medium heat. Add sage leaves in a single layer; fry for 20-30 seconds per side until bright green and crispy. Transfer to paper towels to drain.
  9. Optional: Transfer mac and cheese to a greased 9×13-inch baking dish. Sprinkle with panko breadcrumbs and dot with extra butter. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
  10. Serve mac and cheese in bowls topped with crispy sage leaves. Serve immediately.

Notes

For best results, grate your own cheese and roast the squash fresh. Fry sage leaves just before serving to maintain crispness. Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop with a splash of milk.

Nutrition

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

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