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Creamy Butternut Squash Mac and Cheese with Crispy Sage

butternut squash mac and cheese - featured image
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This creamy, cheesy mac and cheese is made with roasted butternut squash puree for a hidden veggie boost, topped with crispy fried sage leaves for a restaurant-quality finish. It’s the ultimate fall comfort food that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs)
  • 1 lb (450g) elbow macaroni or short pasta
  • 2 cups (8 oz/225g) sharp cheddar cheese, shredded
  • 1 cup (4 oz/115g) Gruyère cheese, shredded
  • 4 tbsp unsalted butter, divided
  • 3 tbsp all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 15–20 fresh sage leaves
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1/2 cup (120 ml) chicken or vegetable broth
  • Salt and black pepper to taste
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup (60g) panko breadcrumbs (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 40-45 minutes until fork-tender. Let cool, then scoop out flesh and puree until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 1 minute less than package directions. Drain, reserving 1 cup of pasta water. Do not rinse.
  3. In the same pot, melt 3 tablespoons butter over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Sprinkle flour over onion mixture and whisk constantly for 1-2 minutes until golden and nutty.
  5. Slowly whisk in milk, heavy cream, and broth. Cook, whisking constantly, until sauce thickens, about 3-4 minutes. Stir in squash puree, nutmeg, salt, and pepper.
  6. Reduce heat to low. Add shredded cheddar and Gruyère a handful at a time, stirring until each addition melts completely. Sauce should be smooth and glossy.
  7. Add cooked pasta to sauce and stir to coat. If too thick, add reserved pasta water a splash at a time. Pour into a greased 9×13-inch baking dish. If using panko, toss with 1 tablespoon melted butter and sprinkle on top.
  8. In a small skillet, melt remaining 1 tablespoon butter over medium heat. Fry sage leaves in a single layer for 20-30 seconds per side until crisp and translucent. Transfer to paper towels to drain.
  9. Preheat oven to 375°F (190°C). Bake mac and cheese for 18-20 minutes until bubbly and golden. Let rest 5 minutes, then top with crispy sage leaves and serve hot.

Notes

For best results, shred cheese from a block to avoid graininess. Reserve pasta water to adjust sauce consistency. Fried sage leaves crisp up as they cool; add just before serving. The dish can be assembled a day ahead (without panko and sage) and baked when ready.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, crispy sage, fall comfort food, hidden vegetable mac and cheese, baked mac and cheese

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