Butternut Squash Mac and Cheese
50 min
|
intermediate
Recipe by Eunice
Introduction
No bland mac on my watch: squash is simmered with garlic, onion, veggie broth and bouillon, then blended into a velvety base that makes the cheddar and Gruyere sauce ridiculously smooth and full flavored.
It is cozy enough for weeknights, classy enough for Thanksgiving, and the mustard powder with a kiss of smoked paprika keeps it savory and grown-up while still kid friendly.
Ingredients (6 servings)
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Ingredients for the Squash Base:
- 3 cups butternut squash, peeled, cubed (about 1 small squash) butternut squash 1.36 lb
- 2 cups vegetable broth vegetable broth 1 lb
- 1 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 2 cloves garlic garlic 0.18 head
- 1 small onion, chopped onion 1 ct small
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Cheese Sauce:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1½ cups whole milk whole milk 12 fl oz
- 1 cup shredded sharp cheddar cheese shredded sharp cheddar cheese 4 oz
- ½ cup shredded Gruyère cheese shredded Gruyère cheese 0.13 lb
- ½ tsp ground mustard seed ground mustard seed 0.04 oz
- pinch smoked paprika smoked paprika 0 oz
Ingredients for the Pasta:
- 12 oz elbow macaroni elbow macaroni 12 oz
- salt (for pasta water) salt
How to Make Butternut Squash Mac and Cheese
-
Simmer the squash base
Add squash, vegetable broth, bouillon, garlic, onion, salt, and pepper to a pot and bring to a lively simmer over medium heat.
Cook until the squash is very tender and the onions are soft, 12 to 15 minutes, keeping the lid slightly ajar.
-
Blend to silky smooth
Transfer the hot mixture to a blender and blend until completely smooth and glossy, venting the lid and covering with a towel.
If it seems thick, splash in a tablespoon of broth or water until it pours like heavy cream.
-
Salt the pasta water like the ocean
Bring a large pot of water to a boil and salt it generously so the pasta is seasoned from the inside.
Boil the macaroni until just shy of al dente, 1 minute less than package time, then reserve 1 cup pasta water and drain.
-
Make the roux
Melt the butter in a wide saucepan over medium heat, then whisk in the flour and cook, whisking, until it smells toasty and looks blond, about 1 minute.
-
Build the béchamel
Gradually whisk in the milk, a splash at a time at first, until smooth, then add the rest and cook, whisking, until lightly thickened and bubbling, 3 to 5 minutes.
Whisk in mustard powder and smoked paprika.
-
Blend in the squash
Whisk the hot squash puree into the béchamel until fully combined and silky.
Taste and season with a pinch more salt and pepper if needed, remembering the cheese will add saltiness.
-
Melt in the cheeses off heat
Take the pot off the heat and add the cheddar and Gruyere by handfuls, stirring until fully melted and smooth.
If it thickens too much, loosen with a splash of warm pasta water.
-
Sauce the pasta
Add the drained macaroni to the sauce and toss until every elbow is coated and glossy.
Adjust with reserved pasta water for a creamy flow that clings without puddling.
-
Serve hot
Finish with a crack of black pepper and a tiny pinch of smoked paprika for color, then get it to the table while it is velvety and steamy.
-
Optional quick broil for a crust
Spoon the mac into an oven-safe dish, top lightly with extra cheddar if you have it, and broil on the top rack until spotty and golden, 2 to 3 minutes, watching closely.
Substitutions
- Gruyere -> Fontina or Emmental
- Fontina melts silkier with a mellow, buttery vibe, while Emmental keeps that nutty Alpine character without overpowering the cheddar.
- Milk -> Evaporated milk or half-and-half
- Evaporated milk gives ultra-smooth body and resists breaking, while half-and-half brings extra richness for a plush, diner-style sauce.
- Butternut squash -> Kabocha or sweet potato
- Both keep the orange hue and sweet earthiness; kabocha is drier and deeply flavored, while sweet potato yields a slightly sweeter, ultra-creamy sauce.
Tips
- Shred your own cheese
- Pre-shredded cheese is coated with anti-caking starches that make sauces grainy, so grate from the block for a smooth melt.
- Melt cheese off the heat
- Kill the flame before adding cheese to avoid breaking and clumping, and stir patiently so the emulsion stays glossy.
- Control thickness with pasta water
- A few splashes of starchy pasta water bring the sauce back to creamy if it tightens up from the cheese.
- Blend until velvet
- Let the blender run a full 30 to 45 seconds for a truly silky squash puree, or pass it through a fine sieve for restaurant-smooth texture.
- Season in layers
- Bouillon, salted pasta water, and cheese all add salt, so taste after each step and add only what is needed for a balanced finish.
- Cook pasta slightly under
- Pull the macaroni a minute early so it finishes in the sauce and stays bouncy, not bloated.
Nutrition Facts *
| Energy | 365 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 16 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce turned grainy. What happened?
- Cheese likely hit too high a heat or pre-shredded cheese was used, so take the pot off the heat before adding cheese and use freshly grated blocks.
- The sauce is too thick after adding cheese. How do I fix it?
- Whisk in warm reserved pasta water a splash at a time until the sauce flows but still clings to the pasta.
- Can I use frozen cubed squash?
- Yes, simmer straight from frozen until very tender, then blend smooth, which saves you peeling and keeps the timing similar.
- Can I bake this like classic casserole mac?
- Yes, undercook the pasta by 2 minutes, transfer to a buttered dish, top with extra cheese, and bake at 375 F until bubbling, about 15 minutes.
- How can I make it a bit spicier without overpowering the squash?
- Add a pinch of cayenne or a drizzle of chili oil at serving for gentle heat that plays well with the smoky paprika.
Serving Suggestions
Pair this cozy bowl with a lemony arugula salad and crackly garlic bread, or sprinkle on crispy sage leaves fried in butter for a savory pop that loves the squash.
If you are feeling extra, whisk a spoon of sofrito into the squash base for a deeper, savory backbone, or finish with toasted pepitas and a thread of chili oil for crunch and heat.
More pairings:
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