Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, add squash, olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper and stir to combine. Place squash in an even layer on prepared baking sheet.
Bake until tender, about 30 minutes. Set aside. Increase oven temperature to 450°F.
In a 10-inch cast cast iron skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Remove sage, chop, and set aside.
Add flour to skillet, whisking to combine. Cook for 1 minute, whisking constantly. Then add milk, nutmeg, remaining 1¾ teaspoon salt, and remaining ¼ teaspoon black pepper, whisking until smooth. Cook, stirring frequently, until thickened, about 5 minutes.
Reduce heat to low. Add 1 cup Asiago cheese and Monterey Jack, stirring until melted. Add fried sage, fresh sage, cooked pasta, and roasted squash, stirring gently to combine. Remove from heat and sprinkle with breadcrumbs and remaining ¼ cup Asiago cheese.
Bake until cheese is melted and top is golden brown, about 7-8 minutes.
Notes
Mac and cheese will last in an airtight container for up to three days.
See my tips and tricks for making this Macaroni and Cheese with Butternut Squash above the recipe box.
Recipe from Cast Iron Comfort Food Magazine - 2017