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Cozy Butternut Squash Mac and Cheese

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This creamy, cozy mac and cheese features roasted butternut squash blended into a smooth cheese sauce, topped with crispy sage. It’s a comforting, crowd-pleasing dish that comes together in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup roasted butternut squash puree
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and pepper to taste
  • 12 ounces elbow macaroni or short pasta
  • Salt for pasta water
  • 2 tablespoons unsalted butter (for topping)
  • 12–15 fresh sage leaves
  • 1/4 cup panko breadcrumbs (optional)
  • Flaky sea salt for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. Let squash cool slightly, then transfer to a blender and puree until smooth. Set aside 1 cup for the sauce.
  4. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Do not rinse.
  5. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and nutty.
  6. Slowly pour in warm milk while whisking continuously. Cook until sauce thickens, about 3-4 minutes.
  7. Reduce heat to low. Stir in butternut squash puree, cheddar, Parmesan, Dijon mustard, and nutmeg. Stir until cheese is melted and sauce is smooth. Season with salt and pepper. Thin with reserved pasta water if needed.
  8. Add cooked pasta to the sauce and stir until well coated.
  9. For stovetop version, proceed to step 9. For baked version, transfer to a greased 9×13 inch baking dish.
  10. In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves and cook 30-60 seconds per side until crisp. Remove with slotted spoon and set aside.
  11. If using breadcrumbs, add to the browned butter and toast for 2-3 minutes until golden.
  12. If baking, sprinkle breadcrumbs over mac and cheese and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
  13. Top with crispy sage leaves and flaky sea salt. Serve hot.

Notes

Roasting the squash is key for flavor—don’t skip it. Warm the milk before adding to the roux to prevent lumps. Grate your own cheese for a smoother sauce. Watch the sage closely as it can burn quickly. Leftovers keep for up to 4 days in the refrigerator. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, comfort food, fall recipe, vegetarian mac and cheese, easy mac and cheese

Find it online: https://lolaspoon.com/cozy-butternut-squash-mac-and-cheese-easy-best-recipe/