Description
This isn’t your childhood mac and cheese—it’s grown up, golden, and glowing with roasted butternut squash, nutty brown butter, crispy sage, and a trio of dreamy cheeses. Perfect for cozy nights, elegant potlucks, or any day your soul needs a hug. No cream? No problem. This recipe turns pantry staples into a comfort food masterpiece in under an hour.
Ingredients
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1 lb rigatoni (or cavatappi, shells)
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1 cup reserved pasta water
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8 tbsp unsalted butter
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1 handful fresh sage leaves
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1 medium butternut squash, peeled & cubed (or 3 cups pre-cubed)
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1 whole garlic bulb (top sliced off)
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1 large yellow onion, chopped
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Olive oil, salt, pepper, oregano
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4 oz sharp white cheddar, grated
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4 oz parmesan, grated
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6 oz aged gouda, grated
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1 tsp onion powder, 1 tsp garlic powder
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½ tsp salt (adjust to taste)
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Optional: extra sage, parmesan, breadcrumbs for topping
Instructions
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Roast squash, onion, and garlic at 400°F (200°C) with oil, salt, pepper, oregano for 25–30 mins.
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Cook pasta in salted water. Reserve 1 cup water, drain.
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Brown butter in skillet with sage leaves until amber and nutty (3–5 mins). Remove sage, set aside.
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Blend sauce: roasted veggies, garlic (squeezed from skins), pasta water, spices, salt. Blend until smooth.
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Mix pasta with sauce and brown butter. Stir in cheeses off heat until creamy.
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Taste & adjust. Top with sage, extra cheese, breadcrumbs if desired.
Notes
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Add Protein: Rotisserie chicken or pancetta
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Vegan: Use plant butter, skip cheese, add nutritional yeast
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Spicy: Blend in roasted jalapeño or red pepper flakes
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Green Boost: Wilt in baby spinach or kale at the end
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 580kcal per serving
- Fat: 28g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 22g