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a white bowl of butternut squash macaroni and cheese topped with breadcrumb with a gold spoon
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4.50 from 4 votes

Butternut Squash Mac and Cheese with Crispy Sage Breadcrumbs

This creamy and cozy stovetop butternut squash macaroni and cheese is the perfect fall comfort food!
Prep Time45 minutes
Cook Time15 minutes
Course: dinner
Cuisine: American
Servings: 6
Calories: 799kcal

Ingredients

  • 1 medium-sized butternut squash about 2lbs
  • 1 lb pasta any bite-sized shape
  • 4 tbsp butter
  • 2 cloves garlic grated
  • 1 c heavy cream
  • 1/4 tsp ground nutmeg
  • 1/2 tsp paprika
  • 8 oz cheddar cheese grated
  • 8 oz goat cheese crumbled
  • salt and pepper

Crispy Sage Breadcrumbs:

  • 2-3 cups torn bread
  • 1/4 c olive oil
  • 4 c garlic cloves whole, skin removed
  • 8 whole sage leaves
  • salt and pepper

Instructions

  • Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
  • Heat a large pot over medium, low heat. Melt the butter in the pan then add in the grated garlic, nutmeg, and paprika. Next, add the squash puree, cream, cheeses, a good pinch of salt. Warm on low heat, stirring continuously until melted.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Drain then add it to the butternut squash cheese sauce. Stir until the pasta is evenly combined and the cheeses are melted. Divide between bowls and top with sage breadcrumbs!

Crispy Sage Breadcrumbs:

  • Preheat the oven to 350. On a baking tray toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Bake for 20-30 minutes until deeply golden brown. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.

Notes

Ingredient Substitutions:
  • Fresh Butternut Squash vs Canned Puree: I prefer the flavor of freshly roasted squash but you can use a can of butternut squash puree to save time and effort.
  • Different Cheese Options: I don't recommend swapping out the goat cheese because it adds to the creaminess of the sauce. If you'd like to use something other than cheddar you could try: Gruyere, Monterey Jack, American, or Provolone.
  • Pre-shredded cheese: I always recommend grating your own cheese for cheese sauces. Pre-shredded cheeses have an anti-caking agent that can make the sauces grainy.
 
Storing and Reheating Leftovers:
  • Butternut squash mac and cheese will stay fresh in the refrigerator for up to five days. Reheat in the microwave or on the stovetop. Add a little bit of water or cream to loosen the sauce.

Nutrition

Calories: 799kcal | Carbohydrates: 60g | Protein: 27g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 132mg | Sodium: 970mg | Potassium: 1164mg | Fiber: 6g | Sugar: 9g | Vitamin A: 15217IU | Vitamin C: 61mg | Calcium: 619mg | Iron: 5mg