Name: Skillet Brown Butter Sage Squash Mac and Cheese (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Butternut squash, cubed; 8 leaves Fresh sage; 12 oz Dried elbow macaroni; 4 tbsp Unsalted butter; 2 cups Shredded cheddar cheese; 1 cup Whole milk; 1 tsp Apple cider vinegar

Recipe tier

A comforting skillet mac featuring roasted butternut squash, sage-infused butter, and a simple cheddar-mozzarella blend.

Total 45 min

Serves 4 servings

Steps 4

Ingredients 7

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Soul kitchen · 60 minutes

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

Prep 13m Cook 32m Plate 5m Reset 10m

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Produce
2 cups 300 g Butternut squash, cubed
8 leaves 8 leaves Fresh sage
Dairy and Pantry
12 oz 340 g Dried elbow macaroni
4 tbsp 56 g Unsalted butter
2 cups 225 g Shredded cheddar cheese
1 cup 240 ml Whole milk
1 tsp 5 ml Apple cider vinegar

Equipment

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Instructions

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Toss the Produce ingredients with oil and roast at 400°F until tender and edges are browned, about 20 minutes.
Boil the macaroni in salted water until just al dente, then drain.
In a cast-iron skillet, melt the butter until golden brown and fragrant, add the sage to crisp, then whisk in the milk, vinegar, and cheese until a smooth sauce forms.
Fold the macaroni and roasted squash into the sauce, top with extra cheese if desired, and place under a high broiler for 3 minutes until bubbling and crusted.