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Butternut Sage Mac and Cheese
Melissa Hart

Butternut Sage Mac and Cheese

Butternut squash puree makes the sauce orange and silky without pretending it replaces cheese. Browned butter and sage push it toward fall while sharp cheddar keeps it grounded as mac. Use plain squash puree, not sweetened pie filling.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter
  • 2 tbsp finely chopped fresh sage
  • 1 lb shell pasta
  • 2 tsp kosher salt divided
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 2 cups plain butternut squash puree
  • 1 tsp dry mustard
  • 4 cups freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded fontina cheese
  • 1/2 tsp black pepper

Method
 

  1. Melt the butter in a skillet over medium heat, cook until the milk solids turn amber, and stir in the sage for 30 seconds.
  2. Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  3. Place the pasta, brown sage butter, evaporated milk, whole milk, squash, mustard, pepper and remaining salt in a 6-quart crockpot.
  4. Cook on low for 45 minutes, then stir in the cheddar and fontina by handfuls.
  5. Cook on low for 45 to 60 minutes more until the pasta is tender and the orange sauce is smooth.