French-Inspired Butternut Squash Macaroni & Cheese with Sage

A restaurant-quality take on the classic butternut squash mac and cheese, featuring subtle hints of nutmeg and sage, a velvety sauce, and a touch of French technique. Rich cheddar, roasted squash, and a delicate creaminess make this the ultimate comfort dish—topped, optionally, with crispy fried sage for an elegant finish.

By @foodsofjane

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 1 medium Butternut Squash halved lengthwise
• 0 Butternut Squash roasted and pureed
• 1 lb Elbow Noodles dried
• 1.5 tbsp Salt for pasta water
• 0.5 cup Reserved Pasta Water
• 0 Elbow Noodles cooked and drained
• 3 tbsp Salted Butter
• 1.5 cup Butternut Squash Puree
• 1 cup Heavy Cream
• 1 cup Oat Milk or regular milk
• 8 oz Cheddar Cheese grated, triple cheddar blend preferred
• 0.25 tsp Garlic Powder
• 0.25 tsp White Pepper
• 0.25 tsp Black Pepper
• 0.25 tsp Dried Sage
• 0.25 tsp Nutmeg
• 0 Cooked Elbow Noodles
• 0 Reserved Pasta Water as needed
• 0 Fresh Sage Leaves optional, for garnish
• 1 tbsp Butter for frying sage
• 0 Black Pepper freshly cracked, for garnish
• 0 Fried Sage Leaves optional, for garnish

Instructions

1. Preheat your oven to 400°F. Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a lined baking sheet.
2. Roast butternut squash for 30–40 minutes until soft and caramelized at the edges. Let cool slightly, then scoop out the flesh and puree until completely smooth.
3. Bring a large pot of heavily salted water to a boil. Add the elbow noodles and cook until just al dente, stirring occasionally.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Set aside.
5. In a large high-sided sauté pan, melt the salted butter over medium-low heat until foaming but not browned.
6. Stir in the roasted butternut squash puree, heavy cream, oat milk, and whisk until smoothly combined over medium-low heat.
7. Add the grated cheddar cheese to the pan in several small handfuls, stirring constantly to ensure it melts smoothly.
8. Stir in the garlic powder, white pepper, black pepper, dried sage, and nutmeg. Mix until the sauce is fragrant with subtle aromatic notes.
9. Simmer the sauce gently over low heat, stirring frequently, until glossy and thickened—about 3–5 minutes.
10. Add the cooked elbow noodles to the sauce and toss to coat evenly, adding a splash of reserved pasta water if a thinner sauce is desired.
11. Taste and adjust seasoning, adding a sprinkle more sage or nutmeg if desired. Remove from heat.
12. Optional: For extra refinement, heat a small skillet with a thin layer of butter. Fry whole fresh sage leaves until crisp and translucent, about 10–15 seconds. Drain on paper towels.
13. Spoon mac and cheese into warm shallow bowls. Top with freshly cracked black pepper and fried sage leaves for an elegant finish.