Butternut Squash Mac & Cheese – Pantryjoy

Ingredients

• 1 lb pasta (elbows or shells)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 2 cups butternut squash purée (canned or homemade)
• 2–2½ cups shredded cheese (sharp cheddar + Parmesan)
• ¾ cup seasoned breadcrumbs
• Salt & black pepper, to taste
• 9x13-inch baking dish (or similar casserole)
• 1 tbsp olive oil or melted butter (to moisten breadcrumbs, optional)
• 6–8 fresh sage leaves (for garnish; optional but recommended)
• 1 tbsp butter or olive oil (for frying sage, optional)