Butternut Squash Mac and Cheese with Sage and Caramelized Onions
- Prep Time 0:30
- Cook Time 0:25
- 9 Comments
After my cousin Sarah mentioned to me that she had made my Brown Butter-Pumpkin Mac and Cheese, I found myself hovering near the squash at the grocery store last night. Before I knew it, my basket also held fresh sage, an onion, aged white cheddar and a box of macaroni elbows.
The resulting dish was hearty and warming on this chilly night, yet not overly filling and left my kitchen smelling of sage and sweet onions. Delish.
- 8 oz. dried macaroni elbows, penne, shells or other small pasta $1 for 14 oz.
- 1/2 medium butternut squash, seeded, peeled and diced $2 for a whole squash
- 1 tbsp extra virgin olive oil Pantry
- 1/2 white onion, diced $0.50
- 2 tbsp unsalted butter $1 for a stick
- 2 tbsp all-purpose flour Pantry
- 1 cup milk $1.50 for a pint
- 4 oz. shredded white cheddar cheese, plus a few extra pinches for garnish $3.50 for 8 oz.
- 4 sage leaves, chopped finely $1 for a bunch
- salt and pepper to taste Pantry
Total Cost of Ingredients $10.50
Preheat oven to 375 degrees F.
Cook the pasta in salted boiling water according to package directions. Drain and return to pot. Set aside.
While pasta cooks, place the squash in a medium pot and cover with water. Cover pot and bring to a boil over high heat. Reduce heat to a simmer and cook, covered, for 8-10 minutes or until squash is very soft. Drain and either puree (in a blender, food processor or with an immersion blender) or mash with a fork until very smooth. Set aside.
Heat the olive oil over medium heat in a medium frying pan. Add the onions and cook for 7-9 minutes, stirring occasionally or until onions are very soft and very fragrant. Turn off heat.
Melt the butter in a medium pot over medium heat and cook just until lightly browned. Whisk in flour to form a sticky dough. Slowly whisk in the milk to form a very creamy sauce.
Stir in the butternut squash and the cheese until completely distributed. Add the sage, caramelized onions and salt and pepper to taste. The sauce should be very thick and creamy at this point.
Scrape the sauce into the cooked pasta and stir well to ensure all the pasta is coated. Transfer into 4 individual ramekins/oven-proof bowls or one large baking pan. Top with reserved shredded cheese.
Bake for 10-12 minutes or until lightly browned and bubbly. Serve hot.