Name: Butternut Squash and Sage Mac and Cheese (Standard)
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds Butternut squash-peeled, seeded, and 1-inch diced; 1 tablespoon Olive oil; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 12 ounces Elbow macaroni; 4 tablespoons Unsalted butter; 1/4 cup All-purpose flour; 3 cups Whole milk-warm; 1 cup Sharp cheddar cheese-shredded; 1 cup Gruyère cheese-shredded; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1/4 teaspoon Nutmeg-ground; 8 fresh leaves Sage-finely chopped

Recipe tier

A comforting and accessible mac and cheese featuring roasted butternut squash, fragrant sage, and a creamy cheese sauce, perfect for a weeknight meal.

Total 1h

Serves 6 servings

Steps 6

Ingredients 14

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Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 17m Cook 43m Plate 5m Reset 10m

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Butternut Squash
2 pounds 900 g Butternut squash-peeled, seeded, and 1-inch diced
1 tablespoon 15 mL Olive oil
teaspoon 2.5 mL Salt
teaspoon 1.25 mL Black pepper
Pasta
12 ounces 340 g Elbow macaroni
Cheese Sauce
4 tablespoons 56 g Unsalted butter
cup 60 mL All-purpose flour
3 cups 720 mL Whole milk-warm
1 cup 120 g Sharp cheddar cheese-shredded
1 cup 120 g Gruyère cheese-shredded
teaspoon 2.5 mL Salt
teaspoon 1.25 mL Black pepper
teaspoon 1.25 mL Nutmeg-ground
8 fresh leaves 8 fresh leaves Sage-finely chopped

Equipment

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Instructions

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Preheat oven to 400°F (200°C). Toss the diced Butternut Squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until fork-tender and lightly caramelized. Reserve cup of roasted squash for garnish, then mash the remaining squash until smooth.
Bring a large pot of salted water to a boil. Add the Elbow Macaroni and cook according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the Unsalted Butter over medium heat. Add the All-Purpose Flour and whisk constantly for 1-2 minutes to create a roux, cooking until light golden.
Gradually whisk in the warm Whole Milk until the sauce is smooth and thickened, about 5-7 minutes. Bring to a gentle simmer, then reduce heat to low.
Stir in the shredded Sharp Cheddar Cheese and Gruyère Cheese until melted and smooth. Incorporate the mashed Butternut Squash, Salt, Black Pepper, Nutmeg, and finely chopped Sage. Stir until well combined and the sauce is creamy. The sauce should be thick enough to coat the back of a spoon.
Add the cooked Elbow Macaroni to the cheese sauce and stir until evenly coated. Serve immediately, garnished with the reserved roasted butternut squash.