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Creamy Brown Butter Butternut Squash Mac and Cheese

butternut squash mac and cheese - featured image
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This creamy mac and cheese hides a whole roasted butternut squash in a rich, nutty brown butter cheese sauce. It’s a cozy, crowd-pleasing fall dish that tastes indulgent but sneaks in a vegetable.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 4 tablespoons unsalted butter (½ stick or 56g)
  • 2 cups whole milk (480 ml)
  • ¼ cup all-purpose flour (30g)
  • 2 cups sharp cheddar cheese (8 oz or 225g), freshly grated
  • 1 cup Gruyère cheese (4 oz or 113g), freshly grated
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly grated nutmeg (optional)
  • 1 lb elbow macaroni or cavatappi (450g)
  • ½ cup panko breadcrumbs (30g) (optional topping)
  • 1 tablespoon unsalted butter, melted (for topping)
  • 2 tablespoons grated Parmesan cheese (for topping)
  • 1 teaspoon fresh thyme leaves (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are golden brown.
  2. Transfer roasted squash to a blender or large bowl. Puree until smooth, adding a splash of milk (2-3 tablespoons) if needed. Set aside.
  3. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally until butter foams, then the foam subsides and milk solids turn golden brown (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Reserve 1 tablespoon for the topping (if using).
  4. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside (do not rinse).
  5. In the same saucepan used for brown butter, melt the remaining brown butter over medium heat. Add ¼ cup flour and whisk constantly for 1-2 minutes until the mixture smells toasty and looks like wet sand.
  6. Slowly pour in 2 cups whole milk, whisking constantly. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
  7. Reduce heat to low. Add the pureed butternut squash, Dijon mustard, garlic powder, salt, and nutmeg. Whisk until fully combined and smooth.
  8. Add the grated cheddar and Gruyère cheese one handful at a time, stirring until each addition is fully melted before adding the next. Taste and adjust salt and pepper as needed. If the sauce seems too thick, stir in a splash of reserved pasta water.
  9. Pour the cheese sauce over the cooked pasta and stir until every piece is coated. If serving immediately, transfer to a serving bowl and top with fresh thyme leaves.
  10. If adding the panko topping, preheat broiler. Transfer mac and cheese to a 9×13-inch baking dish. Mix panko, melted butter, and Parmesan together, then sprinkle over the top. Broil for 2-3 minutes until golden and bubbly.

Notes

Don’t skip the squash puree step—blend until smooth for a silky sauce. Grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Brown butter goes from perfect to burnt in about 20 seconds, so watch closely. Reserve pasta water to adjust sauce consistency. This mac and cheese tastes even better the next day.

Nutrition

Keywords: butternut squash mac and cheese, brown butter mac and cheese, creamy mac and cheese, fall mac and cheese, vegetarian mac and cheese

Find it online: https://morselora.com/creamy-brown-butter-butternut-squash-mac-and-cheese/