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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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This creamy butternut squash mac and cheese with crispy sage is the kind of recipe you make when you want comfort without the heavy feeling afterward. It’s rich, but not cloying, and the roasted squash makes the sauce velvety and sweet.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 ounces elbow macaroni or cavatappi (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • ½ cup Gruyère or Fontina cheese, freshly grated
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ¼ cup panko breadcrumbs (optional, for baked version)
  • 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 edges are caramelized. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (about 8-9 minutes), undercooking by 1 minute. Drain and set aside. Do not rinse.
  3. Transfer roasted squash to a blender. Add ½ cup of the milk and blend until completely smooth. Set aside.
  4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly pour in remaining 1 cup milk and heavy cream, whisking constantly. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low. Add squash puree, Dijon mustard, nutmeg, and a generous pinch of salt and pepper. Stir until combined. Gradually add grated cheddar and Gruyère, a handful at a time, stirring until each addition melts before adding the next. Taste and adjust seasoning.
  6. Pour drained pasta into the pot with cheese sauce. Stir gently until every piece is coated. If sauce seems too thick, add a splash of reserved pasta water to loosen it up.
  7. In a small skillet, melt remaining 1 tablespoon butter over medium heat. Add sage leaves in a single layer. Cook for 30-60 seconds per side until dark green and crispy. Transfer to a paper towel to drain.
  8. Spoon mac and cheese into serving bowls. Top with crispy sage leaves and a sprinkle of flaky sea salt if desired. Serve immediately.
  9. For a baked version: Transfer mac and cheese to a greased 9×13 dish, top with panko breadcrumbs mixed with a little melted butter, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Add crispy sage after baking.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Always grate your own cheese for a smooth sauce. Keep heat low when adding cheese to prevent graininess. Save pasta water to thin the sauce if needed. Watch sage carefully as it burns quickly. Season in layers for best flavor. The Dijon mustard is essential—don’t skip it.

Nutrition

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

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