This autumnal riff on classic baked mac and cheese is inspired by a beloved frozen meal from Trader Joe’s. In this recipe, butternut squash halves are roasted with garlic and sage then mashed to form the creamy base for the sauce, enriched with warming spices, broth, half-and-half and shallots sautéed in browned butter. The dry pasta cooks directly in the velvety sauce, releasing enough starch to thicken it perfectly. Sharp white Cheddar, Gruyère and Dijon bringing sweet, nutty undertones. The crunchy, cheesy panko and browned butter topping with crisp sage leaves adds an irresistible crunch to this cozy dish.
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