Description
This Butternut Squash Mac & Cheese with Sage Breadcrumbs is a comforting twist on the classic creamy mac and cheese. Roasted butternut squash is blended into a cheesy sauce made with sharp cheddar and Gruyère, then baked with crispy sage-infused panko breadcrumbs for added texture and flavor. Perfect for a cozy family meal or holiday side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled & cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
Macaroni & Cheese
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ tsp ground nutmeg
- Salt & pepper, to taste
Sage Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tbsp fresh sage, chopped
- 1 tsp olive oil (approximate, for drizzling the breadcrumbs)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- Cook the Pasta: While the squash roasts, cook the elbow macaroni in salted boiling water until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in 3 cups of milk, continuing to whisk until the sauce thickens and is smooth.
- Blend the Squash into Sauce: Transfer the roasted butternut squash into the sauce and blend using an immersion blender or regular blender until smooth. Return to heat and stir in 1 cup each of shredded sharp cheddar and Gruyère cheeses until melted. Add ½ teaspoon of ground nutmeg, salt, and pepper to taste.
- Combine Pasta and Sauce: Fold the cooked pasta into the cheese and squash sauce until well coated. Transfer the mixture to a greased baking dish.
- Prepare Sage Breadcrumbs: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons chopped fresh sage and drizzle approximately 1 teaspoon olive oil to moisten and help browning. Sprinkle evenly over the mac and cheese in the baking dish.
- Bake: Bake in the preheated oven for 15 to 20 minutes, until the topping is golden brown and the cheese sauce is bubbling around the edges. Let it rest a few minutes before serving.
Notes
- Use whole or 2% milk for a creamy sauce; skim milk may be too thin.
- Fresh sage adds a wonderful aroma and flavor; dried sage can be used but reduce the quantity.
- For a vegan version, substitute dairy ingredients with plant-based alternatives and use a vegan cheese.
- Make ahead: Prepare the sauce and pasta, assemble in the dish, cover and refrigerate. Bake as directed before serving, adding a few extra minutes if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
