Butternut Squash Mac Cheese (Printable)

Comforting blend of roasted squash, sharp cheeses, and sage for a creamy, flavorful main dish.

# 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
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

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the diced butternut squash with olive oil, salt, and black pepper. Arrange evenly on the baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
03 - While the squash roasts, cook the pasta according to package instructions until al dente. Drain and set aside.
04 - Melt unsalted butter in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and chopped sage, cooking for an additional minute.
05 - Add the flour to the saucepan and cook for 1 to 2 minutes, stirring constantly. Gradually whisk in whole milk and vegetable broth. Simmer gently for 3 to 4 minutes, stirring until the sauce thickens.
06 - Add roasted butternut squash to the sauce. Blend with an immersion blender or regular blender until smooth and creamy.
07 - Reduce heat to low. Stir in grated cheddar, Gruyère, ground nutmeg, and season with salt and black pepper to taste.
08 - Add the cooked pasta to the cheese sauce. Gently stir to ensure all pasta is coated evenly.
09 - If desired, preheat the broiler. Transfer mac and cheese to a greased baking dish. Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle evenly on top. Broil for 2 to 3 minutes until golden and crisp.
10 - Garnish with extra chopped fresh sage and serve immediately while hot.

# Expert Tips:

01 -
  • The roasted squash creates a naturally creamy sauce without feeling heavy or oversaturated.
  • Sage brings an unexpected sophistication that makes people pause and ask what's different about this mac and cheese.
  • It's restaurant-quality comfort food that comes together in under an hour, no fancy techniques required.
02 -
  • Don't skip roasting the squash—steaming it instead will dilute the flavor and make the sauce watery no matter how long you simmer it.
  • Blend the squash into the sauce, don't just stir it in; the texture difference between chunky and silky is night and day.
  • Keep the heat low when adding cheese so it melts evenly and stays creamy; high heat breaks the sauce into separated grease and solids.
03 -
  • If your cheese sauce breaks or looks grainy, make a quick beurre blanc by whisking together a tablespoon of softened butter with a tablespoon of flour, then whisk it into the sauce off the heat.
  • Brown the breadcrumb topping separately in a hot skillet with the butter before sprinkling it over if you want maximum crunch and control.

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