Butternut Squash Mac Cheese (Printable version)

Creamy mac with roasted butternut squash and sage delivers rich, cozy autumn flavors everyone loves.

# Ingredient list:

→ Pasta

01 - 12 ounces elbow macaroni or short pasta

→ Butternut Squash

02 - 1 pound butternut squash, peeled and diced
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Cheese Sauce

06 - 2 tablespoons unsalted butter
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh sage, finely chopped, plus extra for garnish
10 - 2 tablespoons all-purpose flour
11 - 2 cups whole milk
12 - 1/2 cup vegetable broth
13 - 1 1/2 cups sharp cheddar cheese, grated
14 - 3/4 cup Gruyère cheese, grated
15 - 1/2 teaspoon ground nutmeg
16 - Salt and black pepper, to taste

→ Topping (optional)

17 - 1/2 cup panko breadcrumbs
18 - 1 tablespoon unsalted butter, melted
19 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced butternut squash with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
03 - Cook pasta according to package directions until al dente. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and sage, cooking for 1 additional minute.
05 - Stir in flour and cook for 1 to 2 minutes, stirring constantly. Gradually whisk in milk and vegetable broth. Simmer gently for 3 to 4 minutes until sauce thickens.
06 - Add roasted squash to sauce. Blend using a blender or immersion blender until smooth and creamy.
07 - Lower heat. Stir in cheddar, Gruyère, and nutmeg. Season with salt and pepper to taste.
08 - Add cooked pasta to cheese sauce, stirring gently to coat evenly.
09 - Preheat broiler. Transfer mixture to a greased baking dish. Combine panko, melted butter, and Parmesan; sprinkle evenly on top. Broil 2 to 3 minutes until golden brown.
10 - Garnish with extra chopped sage and serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent and autumnal but comes together in just an hour, no fussy techniques required.
  • The roasted squash melts into the sauce so completely that even people who say they don't like squash end up asking for seconds.
  • Fresh sage and nutmeg give it a sophistication that feels homemade in the most honest way.
  • It's naturally vegetarian but so satisfying you won't miss meat at all.
02 -
  • Don't skip the immersion blender step—blending the squash into the sauce is what gives this its luxurious, elegant texture instead of chunky vegetable bits.
  • Fresh sage really matters here; I learned this the hard way when I tried dried sage and it turned slightly bitter and lost that beautiful aromatic quality that makes the dish special.
  • If your sauce seems too thick after adding the cheese, thin it with milk a little at a time rather than adding more broth, which can make it taste watered down.
03 -
  • Toast your breadcrumb topping under the broiler just before serving rather than baking it in the oven; it stays crispier and more flavorful that way.
  • If you're making this ahead, assemble it in the baking dish without the topping, cover it, and reheat gently in a 160°C oven for about 20 minutes, then add the breadcrumb topping and broil at the end.

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