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Creamy Butternut Squash Mac and Cheese (Easy 30-Minute Recipe)

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This creamy butternut squash mac and cheese with crispy sage is a quick and easy 30-minute comfort food that combines roasted squash, sharp cheddar, and crispy sage for a deliciously nutritious twist on a classic.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed)
  • 8 ounces elbow macaroni (about 2 cups)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 12–15 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, remove seeds, and cut into 1-inch cubes.
  2. Toss cubed squash with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (cook 1 minute less than package says). Reserve ½ cup pasta water before draining.
  4. Transfer roasted squash to a blender. Add ½ cup milk and blend until completely smooth. Scrape down sides as needed.
  5. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until pale golden and nutty.
  6. Slowly pour in remaining milk while whisking continuously. Add minced garlic, Dijon mustard, nutmeg, and a pinch of salt and pepper. Whisk until sauce thickens enough to coat the back of a spoon (3-4 minutes).
  7. Reduce heat to low. Gradually stir in shredded cheddar and grated Parmesan until completely melted and smooth.
  8. Stir butternut squash puree into cheese sauce until fully incorporated. Taste and adjust seasoning. Add cooked pasta and stir until coated. If too thick, add a splash of reserved pasta water.
  9. In a small skillet, melt 1 tablespoon butter over medium-low heat. Add sage leaves in a single layer. Cook 30-60 seconds per side until bright green and edges curl. Transfer to paper towel-lined plate.
  10. Serve immediately, topped with crispy sage leaves and extra Parmesan if desired.

Notes

For best results, use freshly grated cheese and roast the squash to concentrate flavors. Keep heat low when adding cheese to avoid graininess. Sage crisps quickly; watch carefully to prevent burning. Leftovers can be stored in the refrigerator for up to 4 days; reheat with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, 30-minute recipe, fall comfort food, vegetarian mac and cheese, crispy sage

Find it online: https://livelybite.com/creamy-butternut-squash-mac-and-cheese-easy-30-minute-recipe/