Creamy Butternut Squash Mac and Cheese

Ingredients

- 6 servings +

• 1 lb (16 oz) cavatappi, cellentani, or elbow macaroni pasta, cooked 1 minute shy of al dente
• 4 cups butternut squash cubes, peeled, seeded, and cut into 3/4-inch cubes (about 1 medium squash)
• 2 tbsp olive oil, for roasting squash
• 3 tbsp unsalted butter, for the cheese sauce roux
• 3 tbsp all-purpose flour, for thickening roux
• 2 ½ cups whole milk or half-and-half, warmed
• ½ cup low-sodium vegetable or chicken broth, for blending squash
• 2 cups extra-sharp white cheddar cheese, freshly grated, divided
• 1 cup aged Gruyère cheese, freshly grated
• ½ cup Parmigiano-Reggiano cheese, finely grated
• ¼ tsp freshly ground nutmeg, classic complement to squash
• 1 tsp garlic powder, for savory depth
• 1 tsp kosher salt, to taste
• ½ tsp freshly cracked black pepper, to taste
• 2 tbsp unsalted butter, for crispy panko topping
• ¾ cup Japanese panko breadcrumbs, for crunch
• 2 tbsp fresh sage leaves, thinly sliced, plus whole leaves for garnish