Butternut Squash Mac Cheese (Print View)
Comforting pasta blended with roasted squash and aromatic sage for a smooth, cheesy experience.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or short pasta
→ Butternut Squash
02 - 1 lb butternut squash, peeled and diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Cheese Sauce
06 - 2 tbsp unsalted butter
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh sage, finely chopped
10 - 2 tbsp 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 tsp ground nutmeg
16 - Salt and black pepper, to taste
→ Topping (optional)
17 - 1/2 cup panko breadcrumbs
18 - 1 tbsp unsalted butter, melted
19 - 2 tbsp grated Parmesan cheese
# How to Make:
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 20–25 minutes until tender and caramelized.
02 - Prepare pasta according to package directions until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and sage, cooking for 1 more minute.
04 - Stir in flour and cook for 1–2 minutes while stirring. Gradually whisk in milk and vegetable broth, simmering until sauce thickens, about 3–4 minutes.
05 - Add roasted butternut squash to the sauce and blend until smooth and creamy using a blender or immersion blender.
06 - Reduce heat to low. Stir in cheddar, Gruyère, and nutmeg. Season with salt and pepper to taste.
07 - Mix cooked pasta gently into the cheese sauce to coat evenly.
08 - Preheat broiler. Transfer mixture to a greased baking dish. Combine panko, melted butter, and Parmesan; sprinkle over pasta. Broil for 2–3 minutes until golden brown.
09 - Garnish with additional chopped sage and serve hot.
# Expert Suggestions:
01 -
- The roasted squash melts into the sauce so smoothly it tastes like luxury without any fuss.
- Sage does the heavy lifting here, transforming a familiar dish into something that feels intentional and special.
- You can serve it straight from the pan or add that crispy panko topping when you want to feel fancy.
02 -
- Don't skip the step of roasting the squash—boiled squash tastes watery and bland, but roasted squash concentrates its sweetness and develops caramel notes that make the whole dish sing.
- Use fresh sage, not dried—the fresh herb gives you that autumnal personality that makes this different from regular mac and cheese, and dried sage tastes like dusty disappointment by comparison.
03 -
- Grate your own cheese from blocks if you can—pre-shredded cheese has anti-caking agents that make the sauce slightly grainy and less creamy than freshly grated.
- Keep the heat low when adding cheese so it melts smoothly without getting separated or grainy, which happens when cheese gets too hot too fast.