Roasted Butternut Squash Mac and Cheese

Yield:

4 to 6 servings

Instructions

Preheat your oven to 425°F and set a rack to the middle position.

Spread the squash onto a large sheet pan, drizzle with the olive oil, season with salt and pepper, and toss to coat. Transfer to the oven and cook until the squash is tender and beginning to turn golden, about 30 minutes, stirring halfway.

While the squash is roasting, melt 2 tablespoons butter and combine in a small bowl with the panko. Set aside.

When the squash is roasted, very carefully transfer it to a blender and add ½ cup milk. If it’s too thick to blend, add up to ¼ cup more milk (you should end up with approximately 2 cups of a smooth and thick puree). Set aside.

Reduce oven heat to 350°F. Butter an 8-by-8-inch baking dish and set aside.

Combine the fontina, cheddar, and Parmesan in a small bowl and set aside.

Cook the pasta in salted water according to the package directions, until just al dente (or a little bit underdone—the pasta will continue to cook in the oven). Drain, pour into a large mixing bowl, and toss with 1 tablespoon butter until the pasta is well coated. Set aside.

Dry the pot used for the pasta and return it to the stove. Add 4 tablespoons butter and melt over medium heat. Stir in the garlic and sauté until fragrant, about 30 seconds. Reduce the heat to medium-low, add the flour, and whisk to form a paste. Cook, stirring constantly, for about 1 minute.

Add about ¼ cup of milk and whisk until smooth, scraping up any bits of the butter-flour mixture from the bottom and sides of the pan. Increase the heat to medium and gradually whisk in the remaining milk, about ½ cup at a time, until fully incorporated. Continue cooking, whisking constantly, until the mixture is smooth and slightly thickened, 5 to 6 minutes. Reduce heat to low, whisk in the nutmeg and then add the butternut squash puree and stir until smooth. Add about 4¼ cups of the cheese blend and stir until smooth and the cheese has melted. Season to taste with salt and pepper and remove from heat.

Pour the cheese sauce over the pasta and gently stir to combine, then pour all into the prepared baking dish. Sprinkle with the remaining 1 cup of cheese and then top evenly with the panko mixture. Bake until bubbling and golden brown, 25 to 30 minutes.

While baking, cut the remaining 4 tablespoons butter into 4 pieces, place in a small sauté pan, and melt over medium heat, stirring with a wooden spoon. Continue cooking, swirling the pan frequently to evenly brown the butter until it has a delicious nutty aroma and the milk solids have turned a golden brown, 3 to 4 minutes. At this point, add the sage leaves and cook until crispy but still green, about 30 seconds. Remove the leaves to a paper towel to drain, and pour the browned butter into a small heatproof bowl.

When the mac and cheese is done baking, remove it from the oven, drizzle with the browned butter and scatter the crispy sage leaves on top. Allow to cool for 10 minutes before serving.