Recipe Library
Butternut Squash Mac & Cheese
Creamy whole-wheat elbows cradle a silky sauce where roasted butternut squash, onion, and garlic melt into milk and broth, then swirl with sharp cheddar, garlic-herb cheese, and buttery sage. Sweet squash depth and velvety richness coat every bite.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
Nutrition per Serving
- Calories
- 483
- Protein
- 19g
- Carbs
- 57g
- Fat
- 22g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 490mg
Ingredients
- 3 cups peeled and cubed butternut squash
- 1 medium yellow onion, quartered
- 4 cloves garlic, peeled
- 1 tablespoon extra-virgin olive oil
- ¾ cup whole milk
- 12 ounces whole-wheat elbow pasta (about 3 cups)
- 3 tablespoons unsalted butter
- 8 large fresh sage leaves
- 3 tablespoons all-purpose flour
- 1 ¼ cups unsalted vegetable broth
- 1 cup shredded sharp Cheddar cheese
- 3 ounces garlic-and-herb spreadable cheese (such as Boursin; about ½ cup)
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.
- Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.
- Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.
- Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.
- Add 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.