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Crowd-Pleasing Butternut Squash Mac and Cheese with Crispy Sage

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This butternut squash mac and cheese is ultra-creamy, thanks to roasted squash blended into the cheese sauce, and topped with crispy sage for a nutty, aromatic crunch. It’s a crowd-pleasing dish perfect for dinner parties, holidays, or a cozy weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warm
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 pound elbow macaroni (or short pasta like cavatappi, shells, or fusilli)
  • Salt for pasta water
  • 2 tablespoons unsalted butter (for sage topping)
  • 12–15 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Toss with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and 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 pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in warm milk, whisking continuously, and cook until thickened, about 3-4 minutes.
  4. Transfer roasted squash to a blender. Add the milk mixture, nutmeg, Dijon mustard, and a pinch of salt. Blend until smooth, about 30-60 seconds.
  5. Return blended sauce to the saucepan over low heat. Gradually add cheddar, Gruyère, and Parmesan, stirring until each addition melts. If too thick, stir in reserved pasta water.
  6. Combine drained pasta with cheese sauce, stirring until coated. If baking, transfer to a greased 9×13-inch baking dish.
  7. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer and fry for 30-60 seconds per side until crispy. Remove to paper towel. If using panko, toast in remaining butter for 1-2 minutes until golden.
  8. If baking, sprinkle panko over mac and cheese and bake at 375°F (190°C) for 15-20 minutes until bubbly. Top with crispy sage leaves and flaky sea salt before serving.

Notes

Don’t skip roasting the squash—it concentrates sweetness. Grate your own cheese for smooth melting. Watch sage carefully as it burns quickly. Can be assembled up to 24 hours ahead (without sage topping) and refrigerated. Leftovers keep for up to 4 days in the refrigerator; reheat with a splash of milk. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, crispy sage, fall comfort food, dinner party, vegetarian, easy mac and cheese

Find it online: https://cookluma.com/crowd-pleasing-butternut-squash-mac-and-cheese-with-crispy-sage/