Butternut Squash Mac & Cheese

with Crispy Sage

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From the Test Kitchen

The base for this creamy, comforting dish is a white sauce, or béchamel sauce, made from butter, flour, and low-fat milk. It is the most common of the five French “mother sauces.” Sauces derived from mother sauces by adding cheese or other ingredients are often called “daughter sauces.”

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

1 bunch Sage
½ Butternut Squash
8 oz Whole Wheat Penne
2 Tbsps Butter
2 Tbsps Whole Wheat Flour
1 cup 1% Milk
¼ tsp Cinnamon
½ cup Grated Parmesan Cheese
¼ cup Whole Wheat Breadcrumbs

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. Pick the sage leaves off the stems. Peel and medium dice the butternut squash.

2 Crisp the sage:

In a large pan, melt the butter on medium-high. Once melted, add the sage leaves and cook about 1 to 2 minutes, or until dark green and crispy, being careful not to burn the butter. Transfer the leaves to a paper-towel-lined plate and season them with salt and pepper, leaving the butter in the pan.

3 Make the béchamel sauce:

Sprinkle the whole wheat flour into the butter and whisk until combined. Cook on medium-high about 1 minute, or until lightly golden. Slowly whisk in the milk until no lumps remain. Reduce the heat to low and season with salt and pepper. Simmer 2 to 3 minutes, stirring until the sauce starts to thicken. Remove from the heat.

4 Mash the butternut squash:

While the sauce simmers, add the butternut squash to the boiling water. Cook 7 to 9 minutes, or until very soft when pierced with a fork. Using a slotted spoon, transfer the squash to the béchamel sauce, leaving the water in the pot. Using a whisk or fork, mash the squash into the sauce until thoroughly combined. If using, stir in the cinnamon, then season with salt to taste.

5 Cook the pasta:

Add the whole wheat penne and a big pinch of salt to the water used to cook the squash. Cook the penne 13 to 15 minutes, or until al dente. Before draining, reserve ½ cup of pasta cooking water. Transfer the drained penne, reserved pasta water, and the Parmesan cheese to the béchamel-squash mixture. Stir until well combined.

6 Bake the mac & cheese:

Transfer the béchamel-penne mixture into a baking dish. Drizzle the whole wheat breadcrumbs with a little olive oil to slightly moisten them, then season them with salt and pepper. Sprinkle the moistened crumbs in a single layer over the casserole. Bake 5 to 7 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving. Crumble the crispy sage over the top. Enjoy!