• Preheat oven to 350°

Boil the pasta

• Cook pasta according to package instructions, but leave slightly undercooked (al dente); drain pasta, saving al of the cooking water; set aside.

For the sauce:

• Return the pasta water back to the saucepot over high heat.
• To the water, carefully add raw BUTTERNUT SQUASH; boil until it's fork-tender (about 10 min).
• Remove from heat and drain cooked SQUASH in a colander; return cooked squash to the empty sauce pot.
• To the squash, add CREAM CHEESE, HALF AND HALF, SALT, PEPPER, and NUTMEG; use a potato masher to mash and combine ingredients, creating a semi-smooth texture.
• Stir in CHEESE and MILK; continue heating and stirring until well-combined.

For the mac and cheese casserole

• Fold cooked NOODLES into sauce; pour into a prepared 10.5" x 7" baking dish; sprinkle more JACK CHEESE over the surface; then distribute PANKO BREAD CRUMBS, WALNUTS, and FRIED SAGE over the entire surface.
• Bake uncovered 20-30 minutes until sauce is bubbly and top is golden brown; carefully remove, cool for 10 minutes; serve warm, garnished with crispy sage pieces scattered on the surface.

For the crispy sage topping

• In a skillet on med-high heat, melt BUTTER; add SAGE LEAVES to the skillet and fry until crispy and slightly browned (1-3 minutes). Remove and transfer to a plate to cool