Can’t wait for Trader Joe’s Butternut Squash Mac and Cheese to hit the shelves each fall? Neither can we, which is why we’ve created a copycat recipe you can enjoy year-round.
This simple, homemade version captures all the comforting, cheesy flavors of the original, but with a fresher, more robust taste. Plus, it’s easy to whip up in under an hour, making it perfect for a cozy weeknight dinner.
“It tastes just like the Trader Joe's Mac and Cheese!” said recipe cross tester Giovanna Vazquez.
Ingredients
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16 ounces uncooked rigatoni pasta
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1 tablespoon unsalted butter
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3 cups cubed (3/4 inch pieces) peeled butternut squash (from 1 small [1 1/2 pound] squash)
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6 fresh sage leaves
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1 teaspoon chopped fresh thyme, plus more for garnish
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1 teaspoon kosher salt, plus more to taste
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1/2 teaspoon black pepper, plus more for garnish
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3 cups whole milk
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2 teaspoons onion powder
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1 teaspoon garlic powder
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1/8 teaspoon cayenne pepper
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1/8 teaspoon freshly ground nutmeg
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1/8 teaspoon turmeric powder
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2 teaspoons Dijon mustard
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1 cup shredded sharp yellow Cheddar cheese
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1 cup shredded Gouda cheese
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2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Directions
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Gather all ingredients.
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Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of pasta cooking water; set pasta aside.
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While pasta cooks, melt butter in a large Dutch oven over medium. Add butternut squash, sage, thyme, salt, and pepper, and cook, stirring occasionally, until browned on all sides, about 6 to 8 minutes.
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Stir in milk, onion powder, garlic powder, cayenne, nutmeg, and turmeric and bring to a boil over high, stirring occasionally. Reduce heat to medium, cover, and cook, stirring occasionally, until squash is tender, about 6 minutes.
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Transfer squash mixture into a blender and add Dijon mustard. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 30 seconds. (Alternatively, puree soup with an immersion blender until smooth, about 3 minutes).
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Add pasta and pureed squash mixture to Dutch oven; gently heat over medium until pasta is warmed through, about 2 minutes. Stir in Cheddar, Gouda and Parmesan and cook over low, stirring constantly, until smooth, about 1 minute. Stir in 1/4 cup of the reserved pasta cooking water. Cook, stirring often, and add remaining cooking water, 1/4 cup at a time, as needed, until sauce is creamy and clings to pasta, 2 to 3 minutes. Season with additional salt to taste.
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Divide among bowls and garnish with thyme, black pepper, and Parmesan.
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Nutrition Facts (per serving)
| 412 | Calories |
| 19g | Fat |
| 43g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 412 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 11g | 55% |
| Cholesterol 60mg | 20% |
| Sodium 634mg | 28% |
| Total Carbohydrate 43g | 15% |
| Dietary Fiber 5g | 18% |
| Total Sugars 9g | |
| Protein 19g | 38% |
| Vitamin C 16mg | 18% |
| Calcium 479mg | 37% |
| Iron 2mg | 10% |
| Potassium 551mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
