Roasted Butternut Squash Mac and Cheese with Crispy Sage Crumbs

Make it

Instructions

1. 01

   Prepare the squash and oven

   Set a rack in the middle of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Wash and dry 1 butternut squash; cut it in half lengthwise, scoop out the seeds, peel it, and cut the flesh into 3/4-inch cubes (about 600 g prepared). Spread the cubes on the lined sheet and toss with 1 tbsp olive oil, 3/4 tsp kosher salt, and 1/4 tsp ground black pepper. Arrange in a single layer with space between pieces. | Why: Dry, spaced-out cubes caramelize rather than steam, and seasoning them before roasting builds flavor throughout the dish.

2. 02

   Roast the squash

   Once the oven reaches 425°F (220°C), put the lined baking sheet on the middle rack. Roast for 25–30 minutes, turning the cubes after about 15 minutes, until browned at the edges and easily pierced with a fork. Leave them on the sheet while finishing the other components. | Why: High heat gives the squash sweet, browned edges while keeping its center soft enough to enrich the sauce.

3. 03

   Boil the macaroni

   While the squash roasts, bring a large pot of water to a boil. Add 250 g elbow macaroni and cook according to the package, about 8–10 minutes, until just tender with a slight bite. Scoop out 1/2 cup of the starchy cooking water, then drain the pasta in a colander; leave the pot available for the sauce. | Why: Slightly firm pasta stays pleasant after it is coated in warm sauce, and the reserved water can loosen that sauce if needed.

4. 04

   Toast the sage crumbs

   While the pasta cooks, wash and thoroughly dry 8 fresh sage leaves, then finely chop them. Set a small skillet over medium heat and melt 1 tbsp unsalted butter. Add 1/2 cup panko breadcrumbs and the chopped sage. Stir for 3–4 minutes, until the crumbs are golden, crisp, and fragrant; transfer them to a bowl so they do not continue browning in the hot skillet. | Why: Toasting the crumbs separately keeps their crunch intact when they are sprinkled over the finished pasta.

5. 05

   Make the cheddar sauce

   Grate 150 g sharp cheddar cheese. In the drained pasta pot over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring, until it smells lightly toasted but has not browned. Gradually whisk in 1 1/2 cups whole milk, then cook for 3–5 minutes, stirring, until smooth and thick enough to coat a spoon. Turn off the heat; stir in 1 tsp Dijon mustard and the grated cheese until melted and smooth. Do not boil the sauce after adding the cheese. | Why: A brief flour-and-butter base thickens the milk, while off-heat melting keeps the cheddar sauce creamy.

6. 06

   Combine and serve

   When the squash is tender, mash about half of it with a fork on the baking sheet, leaving the remaining cubes intact. Fold the drained pasta and all the squash into the warm sauce. Stir over low heat for 1–2 minutes, adding reserved pasta water a spoonful at a time only if needed, until glossy and hot throughout. Taste and serve immediately in four bowls, scattering the sage crumbs over each portion just before eating. | Why: Mashed squash enriches the sauce, whole cubes add texture, and adding the crumbs last preserves their crisp finish.