Butternut Squash Mac Cheese (Print Page)
Creamy mac with roasted butternut squash and sage, delivering rich, comforting autumn flavors.
# What You 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, plus extra for garnish
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
# Directions:
01 - Preheat oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 to 25 minutes until tender and caramelized.
02 - Cook pasta according to package directions until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add chopped onion and sauté for 3 to 4 minutes until soft. Stir in garlic and sage, cooking for an additional minute.
04 - Whisk in flour and cook for 1 to 2 minutes. Gradually add milk and vegetable broth, whisking continuously. Bring to a gentle simmer and cook until thickened, about 3 to 4 minutes.
05 - Add roasted butternut squash to the sauce and puree with a blender or immersion blender until smooth and creamy.
06 - Reduce heat to low. Stir in cheddar, Gruyère, and nutmeg. Season with salt and black pepper to taste.
07 - Gently fold cooked pasta into the cheese sauce, ensuring even coating.
08 - Preheat broiler. Transfer mixture to a greased baking dish. Combine panko, melted butter, and Parmesan cheese; sprinkle evenly over the top. Broil for 2 to 3 minutes until golden and crisp.
09 - Sprinkle additional chopped fresh sage over the top and serve warm.
# Expert Tips:
01 -
- It tastes indulgent and complicated but comes together faster than you'd expect, so you can impress people on a weeknight.
- The roasted squash makes it feel special and seasonal without requiring any fancy technique or ingredient you don't already have.
02 -
- Don't skip blending the squash into the sauce completely; lumps of squash look rustic but they separate from the creamy base as it sits, leaving you with an uneven dish.
- The immersion blender is worth pulling out because it keeps the sauce at the right temperature and texture in the pan instead of cooling it down when you transfer it to a regular blender.
03 -
- Grate your cheese fresh rather than using pre-shredded if you can; it melts more smoothly and the sauce won't feel grainy or oily.
- Taste as you season at the end because the pasta, squash, and broth all contain salt, and oversalting is easier than fixing it afterward.