By Ronica Rupan-Tompkins (@mymanabites).
Roast the squash: Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, pepper, paprika, and herb sprigs. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized. Reserve about 1 cup of cubed squash for topping; mash or blend the rest into a smooth puree (about 1 cup).
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Make the brown butter sage: In a large pot or deep skillet over medium heat, melt Straus Family Creamery Organic Butter . Add sage leaves and let the butter cook for 2-3 minutes, swirling occasionally, until it turns golden brown and smells nutty. Remove the crispy sage leaves and set aside for garnish.
Create the roux: Whisk the flour into the brown butter and cook for 1-2 minutes, stirring constantly, until bubbly and golden.
Add dairy: Gradually whisk in the Straus Family Creamery Organic Cream-Top Whole Milk and Organic Heavy Whipping Cream. Continue whisking until smooth and the sauce begins to thicken, about 3-4 minutes.
Add squash and seasonings: Stir in the butternut squash puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and pepper. Mix until completely smooth and creamy.
Melt the cheese: Reduce heat to low and add the cheddar, Gruyere, and Parmesan. Stir until all cheese is melted and the sauce is velvety smooth. Taste and adjust seasonings.
Combine: Add the cooked pasta to the sauce and toss until every piece is coated. Gently fold in the reserved roasted butternut squash cubes.
Prep for baking: Keep oven at 375°F. Lightly butter a 9x13 inch baking dish. Transfer the mac and cheese to the dish and spread evenly.
Add topping: Sprinkle an additional ½ cup sharp cheddar and ¼ cup Parmesan on top.
Bake: Cover with foil and bake for 10 minutes. Remove foil and bake for another 10-15 minutes until the top is golden brown and bubbly around the edges.
Finish: Let rest for 5-10 minutes. Garnish with crispy sage leaves and fresh cracked black pepper before serving.
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