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Quick Butternut Squash Mac and Cheese with Crispy Sage

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This quick butternut squash mac and cheese with crispy sage is creamy, comforting, and on your table in about thirty minutes. The squash cooks right in the pasta water, skipping the roasting step entirely for a one-pot wonder that’s perfect for busy weeknights.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups)
  • 1½ cups sharp cheddar cheese, freshly grated
  • ½ cup Gruyère cheese, freshly grated
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • 1 teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper, freshly ground
  • ⅛ teaspoon nutmeg, freshly grated if possible
  • 10–12 fresh sage leaves
  • 1 tablespoon butter or olive oil
  • Pinch of flaky sea salt

Instructions

  1. Bring a large pot of salted water to a boil. Fill your pot about two-thirds full with water and add a generous tablespoon of salt.
  2. While the water heats, prep your ingredients. Peel and cube the butternut squash into ½-inch pieces. Grate both cheeses and set them aside. Pick the sage leaves from the stems and pat them dry with a paper towel.
  3. Cook the pasta and squash together. Once the water is boiling, add the macaroni and the cubed squash. Stir to prevent sticking. Cook according to the pasta package directions, usually 8-10 minutes, until the pasta is al dente and the squash is fork-tender.
  4. Reserve pasta water, then drain. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta and squash in your colander, but don’t rinse them.
  5. Make the cheese sauce in the same pot. Return the pot to the stove over medium heat. Add the 2 tablespoons of butter and let it melt. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk while whisking, and keep stirring until the mixture thickens slightly, about 2-3 minutes.
  6. Add the cheese and seasonings. Reduce the heat to low. Add the shredded cheddar and Gruyère a handful at a time, stirring until each addition melts before adding more. Stir in the garlic powder, salt, pepper, and nutmeg.
  7. Combine the pasta, squash, and sauce. Return the drained pasta and squash to the pot with the cheese sauce. Stir gently to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
  8. Crisp the sage leaves. While the mac and cheese rests, heat the small skillet over medium heat. Add the 1 tablespoon of butter. Once it’s melted and sizzling, add the sage leaves in a single layer. Cook for 30-45 seconds per side, until they turn darker green and become crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  9. Serve immediately. Spoon the mac and cheese into bowls and top with the crispy sage leaves.

Notes

Don’t overcook the pasta; cook to al dente. Grate your own cheese for a smooth sauce. Keep heat low when making the cheese sauce to prevent graininess. Reserve pasta water to adjust sauce consistency. Pat sage leaves dry before crisping. Multitask smartly: prep ingredients while water boils, crisp sage while sauce comes together.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, one-pot mac and cheese, crispy sage, vegetarian mac and cheese, hidden veggie mac and cheese

Find it online: https://cravemila.com/quick-butternut-squash-mac-and-cheese-with-crispy-sage/