This Harvest Mac & Cheese is a creamy, comforting dish featuring roasted butternut squash and fragrant sage. Perfect for fall gatherings!

– 8 oz elbow macaroni

– 2 cups butternut squash, peeled and diced

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 teaspoon paprika

– 2 cups milk

– 2 cups shredded sharp cheddar cheese

– 1/2 cup grated Parmesan cheese

– 1 tablespoon fresh sage, chopped

– 1/4 teaspoon nutmeg

– 1/2 cup breadcrumbs

2. Preheat the oven to 400°F (200°C).

3. Cook the macaroni according to package instructions; drain and set aside.

4. Toss butternut squash with olive oil, salt, pepper, and paprika in a baking dish. Roast for 25 minutes or until tender.

5. In a saucepan, heat milk over medium heat. Gradually whisk in cheddar and Parmesan until melted and smooth.

6. Add cooked macaroni, roasted squash, sage, and nutmeg to the cheese sauce. Stir to combine.

7. Transfer to a baking dish, top with breadcrumbs, and bake for 20 minutes or until golden brown.

– For a creamier texture, you can add more milk to the cheese sauce.

– Feel free to substitute other cheeses like Gruyère or Monterey Jack.

Keywords: butternut squash, mac and cheese, comfort food, fall recipes