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Easy Butternut Squash Mac and Cheese with Crispy Sage

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A creamy, savory mac and cheese with roasted butternut squash blended into the sauce, topped with crispy fried sage leaves. This comforting fall dish is quick to make and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 garlic cloves, smashed
  • 1 pound elbow macaroni (or other short pasta)
  • 4 tablespoons unsalted butter, divided
  • 20 fresh sage leaves
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, grated (about 2 cups)
  • 4 ounces Gruyère cheese, grated (about 1 cup)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Toss the cubed butternut squash and smashed garlic cloves with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  3. While the squash roasts, bring a large pot of generously salted water to a boil. Add the macaroni and cook according to package directions until al dente (about 7-8 minutes). Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside (do not rinse).
  4. Transfer the roasted squash and garlic to a blender. Add 1 cup of whole milk and blend on high until completely smooth, about 30-45 seconds. If too thick, add a splash of reserved pasta water.
  5. In a large skillet or sauté pan over medium heat, melt 2 tablespoons of butter. Once foaming, pour in the blended squash mixture. Stir in the Dijon mustard and nutmeg. Reduce heat to low and gradually add the shredded cheddar and Gruyère, a handful at a time, stirring constantly until each addition is fully melted before adding the next.
  6. Add the drained macaroni to the skillet with the cheese sauce. Stir gently until every piece of pasta is coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency. Taste and adjust salt and pepper.
  7. In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Once hot and foaming, add the sage leaves in a single layer. Cook for 15-20 seconds per side until darker green and edges curl. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  8. Serve immediately: spoon mac and cheese into bowls, top with crispy sage leaves, and enjoy.

Notes

For best results, grate your own cheese (pre-shredded contains anti-caking agents that prevent smooth melting). Keep heat low when melting cheese to avoid graininess. Reserve pasta water to adjust sauce consistency. Fried sage burns quickly—watch carefully. Leftovers keep in the refrigerator for up to 3 days; reheat with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, crispy sage, fall comfort food, vegetarian mac and cheese, easy mac and cheese

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