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Easy Crowd-Pleasing Butternut Squash Mac and Cheese

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This creamy, cheesy mac and cheese uses roasted butternut squash as the base for a velvety sauce, topped with crispy sage and breadcrumbs. It’s a crowd-pleasing comfort dish that’s surprisingly easy to make.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups milk (whole milk works best, but 2% is fine)
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg, freshly grated (optional)
  • Salt and pepper to taste
  • 1 pound (16 ounces) elbow macaroni or cavatappi
  • 1/4 cup unsalted butter
  • 20–25 fresh sage leaves
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool for 5 minutes.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain (do not rinse) and set aside.
  3. Transfer roasted squash to a blender. Add 1 cup of milk and blend on high until completely smooth. Set aside.
  4. In the same large pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in remaining 1 cup milk and heavy cream. Bring to a gentle simmer, then reduce heat to low. Gradually add shredded cheddar, Gruyère, and 1/2 cup Parmesan, stirring constantly until melted and smooth. Stir in Dijon mustard, smoked paprika, and nutmeg (if using). Whisk in squash puree until combined. Season with salt and pepper.
  5. Add drained pasta to the pot with cheese sauce. Gently fold until every piece is coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  6. In a small skillet, melt remaining 1/4 cup butter over medium heat. Add sage leaves and cook for 30-60 seconds per side until crispy. Transfer to a paper towel-lined plate. In the same skillet, add panko breadcrumbs and stir for 2 minutes until golden brown. Remove from heat and stir in remaining 1/4 cup Parmesan.
  7. Preheat oven to 375°F (190°C). Sprinkle breadcrumb mixture evenly over mac and cheese. Crumble crispy sage leaves on top. Bake for 15-20 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Notes

For best results, grate your own cheese to avoid graininess. The sauce should coat the back of a spoon. Let the dish rest for 5 minutes after baking to set. Can be assembled up to 24 hours in advance (without topping) and refrigerated.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, crowd-pleasing mac and cheese, crispy sage mac and cheese

Find it online: https://morselora.com/easy-crowd-pleasing-butternut-squash-mac-and-cheese/