Creamy Butternut Squash Mac & Cheese Recipe

Creamy Butternut Squash Mac & Cheese Recipe

Indulge in this creamy butternut squash mac and cheese, featuring tender squash and rich milk for a comforting, flavorful classic.

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

  

• 2 cups uncooked elbow macaroni
• 1 tablespoon butter
• 1 small yellow onion
• 1 small butternut squash (4-5 cups cubed)
• 5 cups chicken or vegetable broth
• 3/4 cup milk
• 1 teaspoon salt
• 2/3 cup shredded cheese
• parsley for topping
• salt and pepper to taste

Instructions

 

• Cook the macaroni according to package directions until al dente. Drain and set aside.
• Heat the butter in a large skillet over medium-low heat. Sauté the thinly sliced onion rings for about 20 minutes until golden and fragrant.
• Meanwhile, prepare the butternut squash by removing seeds and skin, then cubing the flesh. Boil the broth and cook the squash for 5-7 minutes until fork-tender.
• Drain the squash, reserving 1/2 cup of the broth. Transfer the cooked squash to a blender.
• Add the sautéed onions, milk, 1 teaspoon salt, and the reserved broth to the blender with the squash.
• Blend until the mixture is completely smooth and creamy, yielding approximately 4 cups of sauce. Combine this sauce with the cooked macaroni and stir well.
• Stir in the shredded cheese until it is fully melted and the sauce is creamy. Season with additional salt and pepper to taste. Top with fresh parsley before serving.

Notes

– Use a good quality shredded cheese like Gruyère or sharp cheddar for the best flavor.
– For an even creamier sauce, ensure your butternut squash is cooked until very tender.
– Don’t skip the sautéed onions; they add a depth of flavor essential to the sauce.
– Adjust salt and pepper to your personal preference after blending.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword butternut squash mac and cheese

The technique that makes it

The magic behind this Creamy Butternut Squash Mac & Cheese lies in the dual approach to cooking the butternut squash. First, we roast or simmer the squash until it’s exceptionally tender. This process breaks down the starches and sugars, resulting in a naturally sweet and creamy base when pureed. Boiling the squash directly in the broth, as outlined in the recipe, is a streamlined method that infuses the broth with squash flavor while simultaneously softening the squash for easy blending. The key is ensuring the squash is thoroughly cooked; undercooked squash will result in a grainy texture in the sauce.

The second crucial technique is the gradual incorporation of the milk and cheese. After pureeing the cooked squash and broth mixture, it’s returned to the pot over low heat. Adding the milk slowly allows the sauce to emulsify properly without becoming watery. Then, the shredded cheese is added a handful at a time, stirring constantly until each addition is melted before adding more. This prevents the cheese from clumping or becoming oily, ensuring a smooth, velvety sauce that coats the macaroni beautifully. Overheating the sauce after the cheese is added can cause the proteins to seize, leading to a greasy or separated texture, so maintaining a gentle heat is vital.

Troubleshooting

• Problem: Sauce is too thin. Fix: Simmer the sauce gently over low heat for a few extra minutes, stirring constantly, to allow some of the liquid to evaporate. Alternatively, whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then simmer until thickened.
• Problem: Sauce is too thick. Fix: Gradually whisk in more milk or broth, a tablespoon at a time, until the desired consistency is reached.
• Problem: Cheese is clumpy or greasy. Fix: This usually happens from overheating. Remove the pot from the heat immediately. Whisk vigorously to try and re-emulsify. For future attempts, ensure the sauce is at a very low simmer and add cheese off the heat or at the lowest possible temperature.
• Problem: Macaroni is mushy. Fix: Cook the macaroni al dente according to package directions, usually about 1-2 minutes less than the suggested time. The pasta will continue to cook slightly when mixed with the hot sauce.

Substitutions

• Butternut Squash: Acorn squash or kabocha squash can be used as a substitute for butternut squash. They offer a similar sweet, earthy flavor profile and creamy texture when cooked and pureed. The cooking time might vary slightly.
• Milk: Any dairy-free milk, such as almond, soy, or oat milk, can be used in place of dairy milk for a dairy-free version. For a richer sauce, evaporated milk can be used.
• Cheese: A sharp cheddar is classic, but Gruyere, fontina, or a Monterey Jack cheese will also melt beautifully and provide delicious flavor. A blend of cheeses can offer more complex taste.
• Broth: Vegetable broth is an excellent substitute for chicken broth, making the dish vegetarian. Ensure it is low-sodium to better control the saltiness of the final dish.

Pro tips

• Use a good quality shredded cheese like Gruyère or sharp cheddar for the best flavor.
• For an even creamier sauce, ensure your butternut squash is cooked until very tender.
• Don’t skip the sautéed onions; they add a depth of flavor essential to the sauce.
• Adjust salt and pepper to your personal preference after blending.

Enjoy this wonderfully creamy and healthy mac and cheese. It’s a versatile dish that can be customized with your favorite spices or a touch of nutmeg.

Try this next: Butternut Squash Orecchiette Pasta

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Read also on TastyBend: El Dip Más Fácil y Cremoso de Queso.

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