Butternut Squash Mac and Cheese

How to Make Butternut Squash Mac and Cheese

1. Prep the squash and aromatics

   Peel the butternut squash if needed, then cut it into even 1-inch cubes for quick, uniform cooking.

   Chop the onion into small pieces so it softens quickly and blends smoothly into the squash base.

   Smash and peel the garlic cloves so they release more flavor into the broth as they simmer.

2. Simmer the squash base

   Add the squash, onion, garlic, vegetable broth, bouillon powder, salt, and black pepper to a medium pot.

   Bring to a boil over medium-high heat, then reduce to a simmer and cook until the squash is very tender.

   Plan for about 12 to 15 minutes, and check by piercing a cube with a fork or knife.

3. Blend the squash until silky

   Carefully transfer the hot squash mixture to a blender, or use an immersion blender directly in the pot.

   Blend until completely smooth and velvety, then taste and adjust the salt or pepper if needed.

   Set the squash puree aside near the stove so it stays warm while you cook the pasta and sauce.

4. Cook the macaroni

   Bring a large pot of well-salted water to a rolling boil over high heat.

   Add the elbow macaroni and cook until just shy of al dente, usually 1 minute less than package directions.

   Reserve about 1 cup of the starchy cooking water, then drain the pasta and set it aside.

5. Start the cheese sauce base

   In a large saucepan or Dutch oven, melt the butter over medium heat until foamy but not browned.

   Whisk in the flour to form a smooth paste, and cook 1 to 2 minutes to remove raw taste.

   The mixture should smell slightly nutty and look thick and bubbly but not browned.

6. Add milk and melt in the cheeses

   Slowly pour in the milk while whisking constantly, smoothing out any lumps to create a creamy white sauce.

   Cook, whisking often, until the sauce thickens enough to coat the back of a spoon.

   Turn the heat to low, then add the cheddar, Gruyère, mustard powder, and smoked paprika in small handfuls.

   Stir after each addition until the cheese is fully melted and the sauce is smooth and glossy.

7. Blend in the squash puree

   Whisk the warm squash puree into the cheese sauce until the color is even and the texture looks silky.

   If the sauce seems too thick, loosen it with a splash of reserved pasta water or extra milk.

   Taste and adjust the seasoning, adding a pinch more salt, pepper, or smoked paprika if you like.

8. Combine pasta and sauce

   Add the drained macaroni to the pot of squash cheese sauce and stir gently to coat every piece.

   If needed, add more pasta water a little at a time until the sauce looks creamy and slightly loose.

   Let the mac and cheese sit for 2 to 3 minutes so the sauce thickens and clings to the pasta.

9. Serve

   Spoon the butternut squash mac and cheese into warm bowls and garnish with extra black pepper if you like.

   Serve right away while the sauce is at its creamiest and the pasta texture is still perfect.