Butternut Squash Mac Cheese Sage

This creamy butternut squash mac and cheese is my go-to comfort food for chilly nights and holiday gatherings alike, blending sweet roasted squash with a luscious cheddar&gruyère sauce and a crispy sage breadcrumb topping. Each bite brings the cozy flavors of autumn and the familiar warmth of baked macaroni, elevated with a touch of fresh sage.

I first whipped this up for my friendsgiving potluck and it was the only dish that disappeared before dessert even hit the table. It is now the most-requested dish for Sunday suppers at my house.

Ingredients

• Butternut squash: about two pounds peeled and cubed delivers natural sweetness and creamy texture Roasting it deepens the flavor so pick one that feels dense and heavy for its size
• Yellow onion: one small diced forms the backbone of the sauce and brings subtle sweetness Go for a firm onion with tight skin
• Garlic: two cloves minced adds a savory depth Fresh cloves will always taste best
• Elbow macaroni or similar short pasta: four hundred grams Sturdy shapes hold up best to the sauce Choose high-quality pasta for best bite
• Whole milk: two cups and heavy cream half a cup combine to create that classic rich and silky sauce Use full-fat dairy for perfect results
• Sharp cheddar cheese: two cups shredded provides cheesy tang A block grated fresh melts better than pre-shredded
• Gruyère cheese: one cup grated for nutty depth Swap in fontina for a milder profile Look for a wedge with a golden hue
• Unsalted butter: divided between sauce and topping contributes to a velvety sauce Choose European style for extra flavor
• All-purpose flour: three tablespoons thickens your sauce Look for unbleached for best texture
• Ground nutmeg: half a teaspoon enhances the squash and cheese flavors Freshly grated if possible
• Salt and freshly ground black pepper: to taste High-quality salt brings out every ingredient
• Fresh breadcrumbs: one cup for the topping Adds crunch Use day-old bread if you have it
• Fresh sage leaves: two tablespoons chopped gives herby aroma and earthy notes Buy sprigs that look vibrant
• Parmesan cheese: two tablespoons grated for savory bite in the topping
• Olive oil: for roasting squash and crisping up breadcrumbs Choose extra virgin for taste

Instructions

Prepare and Roast the Squash:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Toss the butternut squash cubes with a tablespoon of olive oil salt and pepper Spread them on a baking sheet and roast for twenty to twenty five minutes until the edges caramelize and the squash is easily pierced with a fork Set aside to cool

Cook the Pasta:

Reduce the oven temperature to three seventy five degrees Fahrenheit or one ninety degrees Celsius In a large pot of salted boiling water cook the macaroni just until al dente Drain completely and set aside The pasta will finish cooking in the oven so do not overboil

Make the Cheese Sauce Base:

In a large saucepan over medium heat melt two tablespoons of butter Add the diced onion and cook for three to four minutes stirring until translucent Add the minced garlic and stir for another minute to release its aroma

Build the Roux:

Add the three tablespoons flour to the onions and cook stirring constantly for two minutes The flour should coat the aromatics and start to smell toasty but not brown This is essential for a lumpfree sauce

Create the Sauce:

Slowly whisk in the milk and heavy cream Pour it in stages whisking as you go to avoid lumps Bring the mixture to a simmer and cook until it thickens into a silky sauce about five minutes Keep stirring frequently to prevent scorching

Blend in the Squash:

Add the roasted squash and nutmeg into the sauce Use an immersion blender or transfer everything carefully to a blender Puree until completely smooth and creamy The color should be vibrant and the texture velvety

Finish the Cheese Sauce:

Return the pureed sauce to low heat Stir in the cheddar and gruyère cheeses Keep stirring until the cheese melts and the sauce is smooth Season generously with salt and freshly ground black pepper Taste and adjust as needed

Combine Pasta and Sauce:

Gently fold the drained pasta into the cheese sauce Mix until every piece of macaroni is coated Pour the mixture into a greased nine by thirteen inch baking dish and smooth the top

Prepare the Sage Breadcrumb Topping:

Heat one tablespoon butter and one tablespoon olive oil together in a skillet over medium heat Add the chopped sage and let it sizzle for about thirty seconds Stir in fresh breadcrumbs Toss constantly for two to three minutes until golden brown and crisp Remove from heat and stir in the grated parmesan cheese

Top and Bake:

Sprinkle the sage breadcrumb mixture evenly over the macaroni base Bake in the center of your oven for twenty minutes or until bubbling around the edges and the topping is golden Let the casserole cool for at least five minutes before servings so the sauce sets slightly

Save

Every time I make this the aroma of sage and bubbling cheese transports me straight back to my childhood kitchen where my parents always paired comfort food with a little creative twist The sage is my secret weapon for making this dish unforgettable and every family gathering feels warmer when we serve this

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days Make sure to let the casserole cool completely before transferring Reheat covered in a low oven or gently in the microwave with a splash of milk to maintain creaminess For longer storage slice into individual portions and freeze wrapped tightly in foil and placed in a freezer bag Thaw overnight in the refrigerator for best results

Ingredient substitutions

Swap gruyère for fontina or even mozzarella if you prefer a more mild cheesy profile For gluten free use gluten free pasta and breadcrumbs You can also try cooked quinoa for a breadcrumb alternative Butternut squash can be replaced by roasted pumpkin or kabocha for a slightly earthier flavor

Serving suggestions

Pair this dish with a crisp green salad tossed with a lemony vinaigrette for balance A chilled glass of Sauvignon Blanc or sparkling cider is the perfect beverage to cut through the richness For gatherings serve in individual ramekins for a dinner party worthy presentation

Save

The nutty gruyère mingling with velvety squash makes every forkful worth savoring. Serve hot while the cheesy sauce is bubbling and the sage topping is still fragrant.

Recipe Guide

→ How do I achieve a smooth cheese sauce?

Whisk flour into melted butter to make a roux, then gradually add hot milk and cream, stirring until thickened before adding the cheeses and squash puree.

→ Can I substitute Gruyère cheese?

Yes, Fontina or additional sharp cheddar works well if Gruyère is unavailable, maintaining a creamy texture and robust flavor.

→ How can I make this gluten-free?

Use certified gluten-free pasta and breadcrumbs, and check all packaged ingredients for hidden sources of gluten.

→ What is the best pasta shape to use?

Elbow macaroni or other short shapes like shells or cavatappi hold the sauce well and provide ideal texture throughout.

→ Can this dish be prepared ahead of time?

Assemble and refrigerate before baking, then bake just before serving for fresh flavor and optimal breadcrumb crispiness.

→ How do I get crispy breadcrumbs?

Sauté breadcrumbs with sage in butter and olive oil, stirring until golden and fragrant before topping the pasta mixture.