Who else has nostalgic memories of eating boxed mac and cheese? Natasha’s after-school snack often consisted of Annie’s shells with white cheddar sauce. This mac and cheese is like the adult version of mac and cheese, and so much better.
We start by roasting butternut squash with garlic and sage, which on its own is amazing (we can eat this straight out of the pan). Then add the squash to a creamy cheese sauce made with sharp cheddar and parmesan cheese. All of this topped with crunchy panko breadcrumbs and then baked to perfection.
Once we started making mac and cheese at home, we were hooked. There are so many different flavors you can experiment with and make a unique dish every time. The combination of butternut squash, sage, garlic, and parmesan cheese is one of our favorites. All the flavors complement each other so well and is perfect for fall. Another plus is that your house will smell amazing after making this dish – just imagine the sweetness of the squash mixed with the earthy sage.
We usually like to make this as a side for a holiday party (usually Thanksgiving or Christmas) as it pairs well with the traditional holiday dishes like turkey, stuffing, and mashed potatoes. But, this dish can definitely stand on its own as a great vegetarian main course, which we’ve also done plenty of times. Add a side salad and you’re all set for a great dinner.
If you make this Parmesan Sage Butternut Squash Mac and Cheese, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Parmesan Sage Butternut Squash Mac and Cheese
Ingredients
- 1 medium butternut squash peeled, seeded & cut into 1” cubes
- 9 tbsp butter divided
- 3 tbsp garlic minced & divided
- 4-5 fresh sage leaves
- 1 lb pasta elbows or cavatappi
- 4 cups whole milk
- 1 tbsp fresh sage minced
- ½ cup all-purpose flour
- 2 cups sharp cheddar grated
- 2 cups parmesan cheese grated
- salt
- pepper
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 400 F.
- In a small saucepan, melt 2 tbsp of butter over low heat and add 1 tbsp of the garlic. Let it simmer until the garlic is fragrant but make sure the garlic doesn’t burn.
- In a large mixing bowl, add the butternut squash, whole sage leaves, the garlic-butter mixture, salt to taste, and 1 tsp of pepper and mix well until the squash is well coated in the butter. Spread the squash in an even layer onto a sheet pan. Bake for 45 minutes.
- While the squash is baking, cook the pasta according to the package instructions. Drain well.
- Once the squash is done roasting, reduce the oven temperature to 375 F.
- Heat the milk in medium sauce pan over medium-low heat but don’t let the milk boil. Melt 6 tbsp of butter in a large oven-safe skillet or cast-iron skillet. Add 2 tbsp of the garlic and the minced sage leaves and cook for about a minute or until the garlic is fragrant. Add the flour and cook over low heat, stirring continuously with a whisk. While whisking, add the hot milk little by little, making sure there are no lumps in the sauce. Once all the milk has been added, let the sauce come to a simmer and cook for about 5-10 minutes until it has slightly thickened. Add the cheddar and parmesan cheeses, salt to taste, and 1 tsp of pepper and mix well. Add the pasta to the sauce and stir well until the pasta is coated well with the sauce.
- Melt the remaining 1 tbsp of butter and mix with the panko breadcrumbs. Top the pasta evenly with the breadcrumbs. Bake for 30-40 minutes, or until the sauce is bubbly and the top is browned.
