Instructions

1. 1

   Heat the oven to 425°F. Toss the butternut squash with olive oil, kosher salt, and black pepper on a large rimmed baking sheet, then roast for 18 minutes. It's ready when the squash is fork-tender with browned edges.

2. 2

   Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni for 1 minute less than the package directions; drain well. It's ready when the pasta is just shy of al dente and still has a firm center.

3. 3

   Transfer the roasted squash to a blender and blend until smooth with 1 cup of the milk (about 2 minutes). It's ready when the squash puree is smooth enough to pour.

4. 4

   Melt the butter in a 12-inch skillet over medium heat, whisk in the flour, and cook for 1 minute; whisk in the remaining 1 cup milk and garlic. It's ready when the mixture is smooth and lightly thickened.

5. 5

   Reduce the skillet to low heat and whisk in the squash puree, then remove from the heat and stir in the Gruyere, cheddar, and fontina until melted (about 4 minutes). It's ready when the sauce is smooth, glossy, and coats the back of a spoon.

6. 6

   Fold the drained macaroni into the sauce and stir in the fresh sage if using (about 1 minute). It's ready when every piece of pasta is evenly coated.

7. 7

   Serve immediately while hot, or transfer to a baking dish and broil briefly for a browned top (about 2 minutes). It's ready when the cheese sauce is bubbling around the pasta.

Used in this recipe: Rimmed Half Sheet Pan · Full-Size Blender · Box Cheese Grater (Amazon, affiliate links)