Fontina Mac with Squash and Sage

Name: Fontina Mac with Squash and Sage
Yield: 4 servings
Ingredients: 1 6 tablespoons shredded Parmesan; 1 8 ounces shell pasta; 1 2 tablespoons plus 2 teaspoons butter, divided; 1 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped; 1 2 tablespoons all-purpose flour; 1 3 cups 1 percent milk; 1 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces; 1 2 cloves garlic, chopped; 1 1/2 tsp salt; 1 2 cups shredded Fontina; 1 1 1/3 cups reduced-fat shredded Swiss cheese; 1 1/4 teaspoon cayenne pepper

From the kitchen of Carly

Creamy Fontina coats tender pasta and roasted butternut squash in this autumn-inspired mac and cheese. Crispy sage leaves and Parmesan crisps add textural contrast and nutty depth. Comfort food that tastes like fall in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons shredded Parmesan
18 ounces shell pasta
12 tablespoons plus 2 teaspoons butter, divided
112 whole fresh sage leaves, plus 2 tablespoons, finely chopped
12 tablespoons all-purpose flour
13 cups 1 percent milk
11 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces
12 cloves garlic, chopped
11/2 tsp salt
12 cups shredded Fontina
11 1/3 cups reduced-fat shredded Swiss cheese
11/4 teaspoon cayenne pepper

Instructions

Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.