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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 a bowl of honest comfort food that happens to have a vegetable blended into the sauce. Roasted squash creates a silky, nutty sauce that clings to every noodle, topped with crunchy sage leaves for a perfect fall dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs)
  • 12 oz elbow macaroni or cavatappi
  • 8 oz sharp cheddar cheese, freshly grated
  • 20–25 fresh sage leaves
  • 4 tablespoons unsalted butter
  • 1 cup whole milk or half-and-half
  • 2 cloves garlic, smashed
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 1 cup reserved pasta water

Instructions

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on the sheet pan. Roast for 35–40 minutes, until a fork slides into the flesh easily. Let cool for 10 minutes.
  2. While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (cook 1 minute less than suggested). Before draining, reserve 1 cup of pasta water. Drain the pasta and return to the pot off the heat; drizzle with a little olive oil to prevent sticking.
  3. In a small saucepan, warm the milk over low heat with the smashed garlic cloves. Simmer gently for 5 minutes (do not boil). Remove the garlic cloves with a slotted spoon and discard. Keep the milk warm on the lowest setting.
  4. Once the squash is cool enough to handle, scoop the flesh out of the skin. Transfer to a blender. Add the warmed milk, Dijon mustard, nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend on high until completely smooth, about 30–45 seconds. If too thick, add a splash of reserved pasta water and blend again.
  5. Pour the squash mixture into a large skillet or the pasta pot. Add 2 tablespoons of butter and stir over medium heat until melted and hot. Reduce heat to low. Gradually add the grated cheddar cheese, a handful at a time, stirring constantly until each handful is fully melted. Stir in about ¼ cup of reserved pasta water until smooth and thick.
  6. Add the drained pasta to the cheese sauce. Toss gently until every piece is coated. If the sauce seems too thick, add more pasta water a tablespoon at a time. Taste and adjust salt and pepper. Set aside, covered, while you fry the sage.
  7. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Once foaming, add the sage leaves in a single layer. Fry for 30–45 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt while warm.
  8. Serve the mac and cheese in bowls. Top each serving with a generous scattering of crispy sage leaves. Eat immediately.

Notes

Roast the squash whole (halved) instead of cubed for even moisture. Don’t skip warming the milk—cold milk can seize the sauce. Grate your own cheese for a smooth sauce. Fry the sage at the very end to keep it crunchy. If the sauce breaks, whisk in a splash of cold milk or a tablespoon of cold butter.

Nutrition

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

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