Edit Recipe

Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.

Roast squash for 25-30 minutes, stirring halfway, until tender and caramelized. Let cool slightly, then puree until smooth.

Cook macaroni according to package directions until al dente. Drain and set aside.

In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes to make a roux.

Gradually whisk in milk and bring to a simmer. Cook, stirring frequently, until thickened, about 5 minutes.

Stir in butternut squash puree, nutmeg, sage, and 2.5 cups of the cheese. Season with salt and pepper.

Add cooked macaroni to the sauce and stir to combine. Transfer to a greased 9x13 inch baking dish.

Mix remaining cheese with panko breadcrumbs. Sprinkle evenly over the mac and cheese.

Bake at 375°F for 25-30 minutes until golden and bubbly. Let rest 10 minutes before serving.