Clean recipe · cooking.nytimes.com

Roasted Butternut Squash Mac and Cheese

This autumnal riff on classic baked mac and cheese is inspired by a beloved frozen meal from Trader Joe’s. In this recipe, butternut squash halves are roasted with garlic and sage then mashed to form the creamy base for the sauce, enriched with warming spices, broth, half-and-half and shallots sautéed in browned butter. The dry pasta cooks directly in the velvety sauce, releasing enough starch to thicken it perfectly. Sharp white Cheddar, Gruyère and Dijon bringing sweet, nutty undertones. The crunchy, cheesy panko and browned butter topping with crisp sage leaves adds an irresistible crunch to this cozy dish.

Original recipe: cooking.nytimes.com

Yield:: 8 servings
Prep:: 0 hr 20 min
Cook:: 1 hr 45 min
Total:: 2 hr 5 min

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Ingredients

8 tablespoons unsalted butter (including 1 tablespoon softened butter)
1 large (3-pound) butternut squash, split lengthwise and deseeded
½ teaspoon onion powder
Salt and white (or black) pepper
4 large garlic cloves, peeled and lightly smashed
½ small bunch fresh sage
1 cup panko bread crumbs
2 ¼ cups/about 9 ounces sharp white Cheddar, coarsely grated
¾ cup minced shallots (from 3 large shallots)
½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg, plus more for serving
½ teaspoon smoked paprika
Large pinch cayenne (optional)
4 cups chicken or vegetable broth
1 pound dry elbow macaroni
3 cups half-and-half
1 ¾ packed cups/5 ounces Gruyère, coarsely grated
2 tablespoons Dijon mustard

Instructions

Arrange a rack in the center of the oven and heat to 400 degrees. Line a large sheet pan with aluminum foil.
Rub the cut sides and cavities of the squash halves with 1 tablespoon softened butter. Sprinkle each half with ¼ teaspoon onion powder and season with salt and pepper. Tuck 2 garlic cloves and 1 sage sprig into each cavity, then place cut side down on the sheet. Roast until tender and caramelized, about 1 hour. Flip immediately to prevent sticking and allow to cool slightly.
While the squash roasts, pick small sage leaves (or tear large ones) to yield 2 tablespoons. Set aside.
While the squash cools, melt the remaining 7 tablespoons butter in a large Dutch oven over medium heat, swirling until it turns golden brown and develops nutty flecks, about 5 minutes. Remove from heat. Pour off about half into a medium heatproof bowl, scraping up the browned bits from the bottom. To the bowl, add the panko, ¼ packed cup Cheddar, and the reserved 2 tablespoons sage leaves. Season generously with salt and pepper, toss to combine then set aside.
Return the pot with the remaining butter to medium heat. Add the shallots, season with salt and pepper, and cook until softened, about 5 minutes. Remove from heat.
When the squash is cool enough to handle, discard the sage sprigs. Scoop out the flesh with a spoon and add it to the pot, along with the roasted garlic cloves. Stir in the nutmeg, smoked paprika and cayenne (if using), then season with salt and pepper. Add 1 cup of broth and mash the mixture with a large whisk over low heat until a thick paste forms. (This mixture can be made up to 3 days ahead. Cool it completely and refrigerate in an airtight container. When ready to use, heat over low until warmed.)
Stir in macaroni, remaining broth, half-and-half, a large sage sprig and 1 teaspoon salt. Bring to a simmer over medium-high heat, stirring regularly to prevent sticking, about 10 minutes. Heat the broiler to high.
Reduce heat to maintain a low simmer and cook, stirring occasionally, until the pasta is al dente, 3 to 5 minutes more. Discard the sage sprig.
Remove from heat and immediately stir in the Gruyère, the remaining Cheddar and the Dijon. Season to taste.
Sprinkle with the reserved panko mixture, evenly distributing the sage leaves across the surface. Add a dusting of freshly grated nutmeg and broil until the topping is golden brown and crisp, about 3 minutes. Serve immediately.