Butternut Squash Mac Cheese (Printable version)
A comforting mac and cheese featuring roasted butternut squash, sharp cheddar, and fresh sage.
# What You'll Need:
→ Pasta
01 - 12 ounces elbow macaroni or short pasta
→ Butternut Squash
02 - 1 pound butternut squash, peeled and diced
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Cheese Sauce
06 - 2 tablespoons unsalted butter
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh sage, finely chopped
10 - 2 tablespoons all-purpose flour
11 - 2 cups whole milk
12 - 1/2 cup vegetable broth
13 - 1 1/2 cups sharp cheddar cheese, grated
14 - 3/4 cup Gruyère cheese, grated
15 - 1/2 teaspoon ground nutmeg
16 - Salt and black pepper, to taste
→ Topping (optional)
17 - 1/2 cup panko breadcrumbs
18 - 1 tablespoon unsalted butter, melted
19 - 2 tablespoons grated Parmesan cheese
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss diced butternut squash with olive oil, salt, and pepper; spread evenly on the sheet. Roast for 20 to 25 minutes until tender and caramelized.
02 - Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Add chopped onion and cook 3 to 4 minutes until soft. Stir in garlic and sage; cook an additional minute.
04 - Add flour to the pan and cook, stirring constantly, for 1 to 2 minutes. Gradually whisk in whole milk and vegetable broth. Bring to a gentle simmer and cook until thickened, about 3 to 4 minutes.
05 - Add roasted squash to the sauce. Puree mixture using a blender or immersion blender until smooth and creamy.
06 - Reduce heat to low. Stir in cheddar, Gruyère, and ground nutmeg. Adjust salt and pepper to taste.
07 - Gently fold cooked pasta into the cheese sauce, ensuring even coating.
08 - Preheat broiler. Transfer macaroni and cheese to a greased baking dish. Mix panko breadcrumbs, melted butter, and Parmesan; sprinkle over the top. Broil for 2 to 3 minutes until golden and crisp.
09 - Garnish with additional chopped sage and serve immediately while hot.
# Expert advice:
01 -
- The butternut squash hides in the sauce, adding natural sweetness and creaminess without anyone realizing they're eating roasted vegetables.
- Sage transforms ordinary mac and cheese into something that tastes like you spent hours planning the flavor layers.
- It's vegetarian comfort that doesn't apologize, and works just as well for a weeknight dinner as it does for impressing guests.
02 -
- Don't skip blending the squash—it's what makes this sauce taste creamy and luxurious instead of chunky and ordinary.
- If your sauce seems too thick after blending, whisk in a splash more broth until it reaches the consistency of heavy cream before adding the pasta.
- The sage must be fresh; dried sage tastes bitter and medicinal by comparison and will ruin the whole balance of the dish.
03 -
- Roast the squash until the edges are deeply caramelized, not just soft—those crispy bits are where the flavor lives.
- Keep the heat low once the cheese is in the pan so it emulsifies smoothly instead of becoming grainy or separating.