Butternut Mac and Cheese with Sage
If you’re on the hunt for a cozy, comforting dish that’s both rich in flavor and a little unexpected, look no further than Butternut Mac and Cheese with Sage. This recipe takes classic macaroni and cheese up a notch by incorporating roasted butternut squash and fragrant dried sage, creating a luscious, velvety sauce that’s perfect for chilly evenings or whenever you need a bowl of pure comfort. The addition of crumbled turkey bacon and a crunchy breadcrumb topping adds texture and a delicious savory touch, making it a family-friendly favorite that’s easy to prepare and sure to impress.
Why This Recipe Belongs in Your Rotation
Butternut Mac and Cheese with Sage is more than just another mac and cheese recipe. It’s a clever way to sneak in a nutrient-packed vegetable without sacrificing the creamy indulgence that everyone loves. The roasted butternut squash blends into the sauce, adding natural sweetness and a beautiful golden hue, while the sage brings an earthy, aromatic note that pairs beautifully with the sharp cheddar cheese. Plus, the turkey bacon provides a smoky crunch that elevates the dish without overpowering the subtle flavors.
This recipe is versatile, approachable, and perfect for weeknight dinners or weekend gatherings. It’s guaranteed to become a staple in your recipe collection because it’s easy to make, uses accessible ingredients, and delivers big on taste. Whether you’re cooking for kids or adults, this Butternut Mac and Cheese with Sage will satisfy cravings and nourish your soul.
Ingredient Breakdown
- 8 ounces elbow macaroni: The classic pasta shape for mac and cheese, ideal for holding the creamy sauce.
- 2 cups butternut squash, peeled and cubed: Roasted to sweet perfection, it creates a smooth, healthy base for the sauce.
- 2 tablespoons olive oil: Used for roasting the squash, adding a subtle fruity note and helping it caramelize.
- 1 teaspoon salt: Enhances overall flavor and balances sweetness from the squash.
- 1/2 teaspoon black pepper: Adds just a hint of warmth and spice.
- 2 cups shredded cheddar cheese: Sharp cheddar brings the classic cheesy flavor and richness.
- 1 cup milk: Creates the creamy texture for the cheese sauce; whole milk works best.
- 1 teaspoon garlic powder: Adds depth and a mild savory punch without overpowering.
- 1/2 teaspoon onion powder: Provides subtle sweetness and complexity.
- 1/2 teaspoon dried sage: The star herb that gives this dish its unique, earthy flavor.
- 3 slices turkey bacon, cooked and crumbled: Adds smoky crunch and a protein boost.
- 1/4 cup bread crumbs: For a golden, crispy topping that contrasts perfectly with the creamy pasta.
Tools & Equipment Needed
- Large pot: To boil the macaroni to al dente perfection.
- Baking sheet: For roasting the butternut squash evenly.
- Blender or food processor: To puree the roasted squash into a smooth sauce base.
- Large mixing bowl: To combine cooked pasta with the cheese sauce.
- Baking dish: To bake the assembled mac and cheese with the breadcrumb topping.
- Skillet: For cooking and crisping the turkey bacon slices.
- Wooden spoon or spatula: For stirring and mixing ingredients.
Butternut Mac and Cheese with Sage, Made Easy
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread the cubes out on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until the squash is tender and caramelized around the edges.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions, usually around 7-8 minutes. Drain the pasta and set it aside.
Step 3: Cook and Crumble the Turkey Bacon
In a skillet over medium heat, cook the turkey bacon slices until crisp. Transfer to a paper towel-lined plate to drain excess grease, then crumble into small pieces. Set aside for topping and mixing in later.
Step 4: Make the Butternut Cheese Sauce
Once the squash is roasted and slightly cooled, add it to a blender or food processor along with the milk, garlic powder, onion powder, dried sage, remaining salt, and black pepper. Blend until completely smooth and creamy. Pour this mixture into a saucepan over medium heat.
Step 5: Add the Cheese
Slowly add the shredded cheddar cheese to the saucepan, stirring constantly until the cheese melts fully and the sauce thickens slightly. Be careful not to boil the sauce, as this can cause it to separate.
Step 6: Combine Pasta and Sauce
Transfer the drained macaroni to a large mixing bowl. Pour the butternut cheese sauce over the pasta and stir gently to combine. Fold in half of the crumbled turkey bacon.
Step 7: Assemble and Bake
Preheat the oven to 375°F (190°C). Pour the mac and cheese mixture into a greased baking dish. Sprinkle the top evenly with the remaining turkey bacon and the bread crumbs. Bake uncovered for 20-25 minutes or until the topping is golden brown and crispy.
Step 8: Serve and Enjoy
Remove from the oven and let it cool slightly before serving. This Butternut Mac and Cheese with Sage is perfect on its own or paired with a fresh salad for a complete meal.
In-Season Swaps
- Sweet Potato: Substitute butternut squash with roasted sweet potato for a similar sweetness and creamy texture.
- Fresh Sage: If you have fresh sage, use 1 tablespoon finely chopped instead of dried for a brighter flavor.
- Parmesan Cheese: Mix in some parmesan with the cheddar for a nuttier, more complex cheese sauce.
- Vegetarian Option: Skip the turkey bacon and add toasted walnuts or crispy fried onions for crunch.
Author’s Commentary
This Butternut Mac and Cheese with Sage recipe is one of my favorite ways to enjoy classic comfort food with a seasonal twist. Using roasted butternut squash not only enhances the flavor but also adds a lovely golden color and velvety texture to the sauce. The subtle earthiness of sage complements the sweetness of the squash beautifully, and the turkey bacon adds just the right amount of savory crunch.
One tip: don’t rush the roasting process for the squash. That caramelization is key to unlocking its natural sweetness and depth. Also, blending the squash with milk until completely smooth ensures a creamy sauce without the need for heavy cream or flour.
If you love mac and cheese, you might also want to try this Creamy Buffalo Chicken Mac And Cheese for a spicy, tangy twist or the hearty and cheesy Baked Three Cheese Chicken Ziti for your next pasta night.
Prep Ahead & Store
- Prep Ahead: You can roast the butternut squash and cook the pasta up to two days in advance. Store separately in airtight containers in the refrigerator.
- Assembly: When ready to serve, blend the sauce, combine with pasta and bacon, then bake as directed.
- Storage: Leftover mac and cheese can be refrigerated in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between to maintain creaminess.
Questions People Ask
Can I use a different type of pasta for this recipe?
Absolutely! While elbow macaroni is traditional and ideal for holding the sauce, you can substitute with shells, cavatappi, or penne if you prefer. Just adjust the cooking time according to the pasta’s package instructions.
Is it possible to make this recipe dairy-free?
Yes, you can swap the cheddar cheese for a dairy-free cheese alternative and use unsweetened almond or oat milk instead of regular milk. Keep in mind the flavor and texture may vary slightly, but it will still be deliciously creamy.
Can I make this recipe vegetarian?
Definitely! Simply omit the turkey bacon and consider adding toasted nuts or crispy fried onions to maintain the crunchy texture contrast. You can also add sautéed mushrooms or caramelized onions for extra umami flavor.
What’s the best way to get the breadcrumb topping crispy?
Make sure to spread the breadcrumbs evenly and don’t overload the topping. Using a little olive oil or melted butter mixed with the breadcrumbs before sprinkling helps achieve a golden, crispy crust when baked.
Cook This Next
- Creamy Buffalo Chicken Mac And Cheese – A spicy, savory mac and cheese with a tangy kick.
- Baked Three Cheese Chicken Ziti – A rich and comforting baked pasta loaded with three cheeses.
The Takeaway
Butternut Mac and Cheese with Sage is a deliciously unique take on a classic comfort food that brings warmth, flavor, and a touch of elegance to your table. The roasted butternut squash creates a naturally creamy sauce that’s both nutritious and indulgent, while sage adds a fragrant herbal note that sets this dish apart. With the added turkey bacon crunch and golden breadcrumb topping, every bite is a harmonious blend of textures and tastes. Easy to make and perfect for any occasion, this recipe will become a cherished favorite you’ll return to time and again.
So next time you crave mac and cheese, try this version with its vibrant fall flavors and satisfying layers—you won’t be disappointed!
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Butternut Mac and Cheese with Sage
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread the cubes out on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through, until the squash is tender and caramelized around the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions, usually around 7-8 minutes. Drain the pasta and set it aside.
- In a skillet over medium heat, cook the turkey bacon slices until crisp. Transfer to a paper towel-lined plate to drain excess grease, then crumble into small pieces. Set aside for topping and mixing in later.
- Once the squash is roasted and slightly cooled, add it to a blender or food processor along with the milk, garlic powder, onion powder, dried sage, remaining salt, and black pepper. Blend until completely smooth and creamy. Pour this mixture into a saucepan over medium heat.
- Slowly add the shredded cheddar cheese to the saucepan, stirring constantly until the cheese melts fully and the sauce thickens slightly. Be careful not to boil the sauce, as this can cause it to separate.
- Transfer the drained macaroni to a large mixing bowl. Pour the butternut cheese sauce over the pasta and stir gently to combine. Fold in half of the crumbled turkey bacon.
- Preheat the oven to 375°F (190°C). Pour the mac and cheese mixture into a greased baking dish. Sprinkle the top evenly with the remaining turkey bacon and the bread crumbs. Bake uncovered for 20-25 minutes or until the topping is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving. This Butternut Mac and Cheese with Sage is perfect on its own or paired with a fresh salad for a complete meal.
Notes
- Roast the butternut squash until caramelized for maximum natural sweetness and flavor.
- Use whole milk for a creamier cheese sauce, but any milk can be substituted.
- Leftover mac and cheese can be refrigerated up to 3 days and reheated in the oven or microwave.
