Butternut Squash Mac & Cheese

Ingredients

• 1 lb pasta (elbows or shells)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 2 cups butternut squash purée (canned or homemade)
• 2–2½ cups shredded cheese (sharp cheddar + Parmesan)
• ¾ cup seasoned breadcrumbs
• Salt & black pepper, to taste

To Finish

• 9x13-inch baking dish (or similar casserole)
• 1 tbsp olive oil or melted butter (to moisten breadcrumbs, optional)
• 6–8 fresh sage leaves (for garnish; optional but recommended)
• 1 tbsp butter or olive oil (for frying sage, optional)

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Make the roux: In a saucepan, melt butter over medium heat. Whisk in flour until smooth; cook 1 minute.
3. Build the sauce: Slowly whisk in milk, stirring until slightly thickened, 3–4 minutes. Stir in butternut squash purée and cheeses until creamy. Season with salt & pepper.
4. Assemble: Toss sauce with pasta and spread into a 9x13 baking dish.
5. Topping: Sprinkle evenly with seasoned breadcrumbs (moisten with a little olive oil or melted butter if desired).
6. Bake: 20–25 minutes at 375°F, until bubbling and golden on top.
7. Crispy sage (optional): While the casserole bakes, heat 1 tbsp butter or olive oil in a small skillet over medium heat. Fry sage leaves 20–30 seconds until crisp; transfer to paper towel, lightly salt, and garnish before serving.