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Creamy Butternut Squash Mac and Cheese with Crispy Sage

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This ultra-creamy mac and cheese hides a velvety butternut squash sauce that adds natural sweetness and nutrition without sacrificing flavor. Topped with crispy sage leaves, it’s a comforting, kid-approved weeknight dinner that comes together in under 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 2 cloves garlic, smashed
  • 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
  • 4 ounces Gruyère cheese, freshly grated (about 1 cup)
  • 2 tablespoons unsalted butter
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 1 pound short pasta (cavatappi, shells, or elbow macaroni)
  • 2 tablespoons unsalted butter (for frying sage)
  • 12–15 fresh sage leaves
  • ¼ cup panko breadcrumbs (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until fork-tender and edges are browned. 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, reserving ½ cup pasta water. Do not rinse.
  3. In a medium saucepan, combine milk, broth, and smashed garlic cloves. Warm over medium heat until steaming but not boiling (about 3-4 minutes). Remove garlic cloves.
  4. Transfer roasted squash to a blender. Pour warm milk mixture into blender. Blend on high until completely smooth (about 45 seconds to 1 minute).
  5. Return blender mixture to saucepan over low heat. Add butter, Dijon mustard, and nutmeg. Whisk until butter is melted. Remove pan from heat and let cool for 30 seconds. Gradually add shredded cheddar and Gruyère, a handful at a time, whisking constantly until each addition is fully melted and sauce is glossy and smooth.
  6. Pour cheese sauce over drained pasta and stir until coated. If sauce is too thick, add a splash of reserved pasta water.
  7. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer and cook for 20-30 seconds per side until crisp. Transfer to paper towel-lined plate. If using panko, toast breadcrumbs in same skillet for 2 minutes until golden; stir in a pinch of salt.
  8. Serve immediately: spoon mac and cheese into bowls, crumble crispy sage on top, and sprinkle with toasted panko if desired. For a bubbly top, transfer to a 9×13-inch baking dish, top with panko, and broil for 2-3 minutes.

Notes

Don’t rush the roasting—caramelization adds sweetness. Always grate your own cheese for smooth melting. Low heat is key when melting cheese to avoid graininess. The crispy sage is not optional; it adds a nutty, herbaceous crunch. For dairy-free, use unsweetened oat milk and dairy-free cheddar. For gluten-free, use gluten-free pasta and panko. Leftovers keep in the fridge for up to 4 days; reheat in a skillet with a splash of milk. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, hidden vegetable mac and cheese, crispy sage mac and cheese, easy weeknight dinner, kid-friendly mac and cheese

Find it online: https://sofiaspice.com/creamy-butternut-squash-mac-and-cheese-with-crispy-sage/