Description
A comforting twist on classic mac and cheese made with roasted butternut squash, sharp cheddar, Gruyère, and Parmesan for a rich, silky golden sauce. Crispy sage, toasted pecans, and a light hot honey drizzle add savoury, nutty, sweet, and gently spicy flavour.
Ingredients
For the Butternut Squash Sauce:
3 cups butternut squash, peeled and cubed (420 g)
1 tbsp olive oil (15 ml)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Mac & Cheese:
12 oz elbow macaroni or small pasta shells (340 g)
2 tbsp unsalted butter (28 g)
2 tbsp all-purpose flour (16 g)
2 cups whole milk (480 ml)
1 cup sharp cheddar cheese, shredded (115 g)
1 cup Gruyère cheese, shredded (100 g)
½ cup Parmesan cheese, finely grated (50 g)
½ tsp Dijon mustard (3 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
12 fresh sage leaves (10 g)
½ cup pecans, roughly chopped (55 g)
Pinch of salt
For the Hot Honey:
3 tbsp honey (63 g)
1 tsp hot sauce (5 ml)
½ tsp red pepper flakes (1 g)
For the Topping:
¼ cup Parmesan cheese, grated (25 g)
2 tbsp chopped pecans (15 g)
Fresh sage leaves, optional
Instructions
1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and toss with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread into an even layer and roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the elbow macaroni or small pasta shells until just shy of al dente. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta and set it aside.
3. Transfer the roasted butternut squash to a blender. Add the whole milk and blend until completely smooth and creamy, with no large pieces of squash remaining.
4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the blended squash and milk mixture, stirring continuously until smooth. Cook for 3–4 minutes, stirring frequently, until the sauce begins to thicken slightly.
5. Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan. Continue stirring until the cheeses are completely melted and the sauce is smooth and creamy. Add the Dijon mustard, nutmeg, salt, and black pepper. If the sauce is too thick, gradually stir in some reserved pasta water until silky.
6. Add the cooked pasta to the cheese sauce and stir until evenly coated. Transfer to a greased 9-inch (23 cm) baking dish and spread evenly. Sprinkle the top with grated Parmesan and chopped pecans.
7. Reduce the oven temperature to 375°F (190°C). Bake for 15–20 minutes, until bubbling around the edges and lightly golden on top.
8. While the mac and cheese bakes, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and fragrant. Carefully remove the sage and set aside. Add the chopped pecans to the same skillet and toast for 2–3 minutes, stirring frequently. Season with a small pinch of salt.
9. Place the honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Warm for 1–2 minutes, stirring gently, just until combined and pourable. Avoid overheating the honey.
10. Remove the mac and cheese from the oven and let it rest for 5 minutes. Top with the crispy sage and toasted pecans, then drizzle lightly with the warm hot honey. Garnish with additional fresh sage if desired and serve warm.
Notes
Roast the squash until tender and lightly caramelised to develop deeper flavour before blending it into the sauce. Cook the pasta slightly shy of al dente so it can finish cooking while the mac and cheese bakes. Add the cheeses over low heat and stir gently until melted to help maintain a creamy texture. Reserve some pasta water to loosen the cheese sauce and create a silky consistency. Watch the pecans carefully because they can toast quickly. Stir frequently and remove them from the heat when fragrant. Drizzle the hot honey just before serving to keep its sweet-spicy flavour fresh. Elbow macaroni and small pasta shells work particularly well, but other small pasta shapes can also be used. The squash sauce and cheese sauce can be prepared ahead and refrigerated separately. For the best texture, combine with the pasta and bake when ready to serve. If Gruyère is unavailable, another good melting cheese can be substituted. Reduce the hot sauce or red pepper flakes for a milder hot honey, or omit the red pepper flakes. Toast the pecans separately and add them near the end of cooking or immediately before serving to help keep them crispy. The mac and cheese can also be served without the hot honey; the crispy sage and toasted pecans still provide plenty of flavour.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American