Butternut Squash Mac Brown Butter (Print View)

Creamy squash, tender pasta, cheese blend, and brown butter sage foam create a comforting, flavorful main.

# Components:

→ Pasta

01 - 10.5 oz elbow macaroni or short pasta

→ Butternut Squash Purée

02 - 1 small butternut squash (approx. 1.5 lbs), peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk, warmed
09 - 1 cup sharp cheddar cheese, grated
10 - 0.5 cup Gruyère cheese, grated
11 - 1/4 tsp ground nutmeg
12 - Salt and pepper, to taste

→ Brown Butter Sage Foam

13 - 0.25 cup unsalted butter
14 - 8-10 fresh sage leaves
15 - 0.5 cup whole milk
16 - 0.25 cup heavy cream
17 - Pinch of salt

# Preparation Steps:

01 - Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized. Allow to cool slightly, then purée until smooth using a blender or immersion blender.
02 - Cook the pasta in salted boiling water until just al dente. Drain and reserve.
03 - Melt 2 tbsp butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until foamy but not browned. Gradually whisk in the warm milk, stirring constantly until smooth and thickened, approximately 3-4 minutes.
04 - Reduce heat to low and add the grated cheddar and Gruyère cheeses, stirring until fully melted and smooth. Stir in the butternut squash purée and nutmeg. Season with salt and pepper to your preference.
05 - Gently combine the cooked pasta with the cheese sauce, ensuring each piece is evenly coated. Transfer to a serving dish or individual bowls.
06 - Melt 0.25 cup butter in a small saucepan over medium heat until it foams and turns golden brown, swirling occasionally. Add sage leaves and fry for 1-2 minutes until crisp. Remove sage leaves and set aside on paper towel-lined surface.
07 - Add milk, heavy cream, and a pinch of salt to the brown butter. Warm gently, taking care not to boil. Use a handheld milk frother or immersion blender to blend until a light foam forms.
08 - Top each portion of mac and cheese with a generous spoonful of brown butter sage foam and garnish with the crispy sage leaves.

# Expert Advice:

01 -
  • Ready in just over an hour
  • Combines familiar comfort with gourmet elements
  • Perfect balance of creamy and savory flavors
  • Makes ordinary mac and cheese feel special without complicated techniques
02 -
  • Can be prepared in advance up to the foam stage
  • Vegetarian friendly but packed with satisfying flavor
  • Impressive enough for special occasions yet comforting enough for weeknights
  • Perfect balance of sweet squash and savory cheese
03 -
  • For the silkiest sauce always grate your own cheese rather than using pre shredded which contains anti caking agents that can make your sauce grainy.
  • When making the brown butter watch for the color change and the nutty aroma which signals it is ready removing it from heat immediately prevents burning.
  • For maximum foam volume ensure your milk and cream are cold before frothing and use them straight from the refrigerator.

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