Trader Joe's Butternut Squash Mac and Cheese Recipe

This is the year we stop buying Trader Joe's Butternut Squash mac n' cheese and we starting making it ourselves. Because life is TOO short to be at the whims of a frozen food. I know people love it, I know it's good, but sometimes you don't get the sauce level you deserve in a box and that pains me. CONTROL YOUR SAUCE 2021.

Ok but truly, this butternut squash mac n' cheese recipe is the one that is by far the closest to the Trader Joe's version, the easiest and the best. It is creamy, delicious, low maintenance and comes together in minutes. I refilmed it and was shook at how quickly it came together. So don't sleep on this butternut squash mac n' cheese recipe. It might be a new fall staple.

Wait, I don't have to use butternut squash for this mac n cheese?
The cheeses I selected for this butternut squash mac n' cheese
All the ingredients you will need to make this butternut squash mac n' cheese even better than Trader Joe's
How to prepare your squash of choice
The step-by-step instructions for this butternut squash mac n' cheese recipe
FAQ
Looking for more pasta recipes?

Wait, I don't have to use butternut squash for this mac n cheese?

This recipe is designed for butternut squash of course, BUT that doesn't mean you are tied to using it. When I remade this recipe this year, I used acorn squash, and it turned out amazing.

There are so many squash varieties (honeynut! acorn! spaghetti!) and they all have similar subtle, nutty flavors, so you can definitely use what you have on hand.

*Tip: I've found small acorn squashes or honey nut squashes are the perfect size for this recipe. So I recommend opting for those varietals if you don't want any leftover squash.

The cheeses I selected for this butternut squash mac n' cheese

The Trader Joe's Butternut Squash Mac n' Cheese uses gouda, cheddar and parmesan. In my version of this butternut recipe, I've opted for only the gouda and parm. The gouda rounds out the parmesan's sharpness, and they work well together with the sweetness of the squash. When I first developed this recipe, there was cheddar included, which just proves that they beauty of this recipe is: if your cheese melts, feel free to use it.

All the ingredients you will need to make this butternut squash mac n' cheese even better than Trader Joe's

Here's everything you'll need to bring this recipe together:

2 cups raw butternut squash, or squash of choice
1 tbsp extra virgin olive oil
1/2 tsp each of garlic powder, dried rosemary, thyme and sage
1/4 tsp nutmeg
¼ tsp cayenne
3/4 cup milk of choice
1 cup shredded gouda, about 6 ounces
½ cup shredded parmesan, about 3 ounces
16 ounces rigatoni pasta
Salt & pepper to taste
Red pepper flakes for topping optional

How to prepare your squash of choice

I recommend roasting your squash face-down on a baking sheet before preparing it for this recipe. This will create some light browning that will add flavor to the recipe!

A good rule of thumb for quickly roasting squash is to roast at 425F for about 20-25 minute. But this varies based on the size of your squash.

The step-by-step instructions for this butternut squash mac n' cheese recipe

Depending on your tools, the recipe steps may vary. But here's a step-by-step on how to bring this butternut squash mac n' cheese together:

Roast your butternut squash until soft, about 25 minutes at 400F.
Put a large pot or dutch oven on medium heat. Add in the olive oil, squash, milk and spices. Use a wooden spoon to mash up the squash and combine it with the rest of the ingredients.
With the stove still on medium heat, use an immersion blender to blend the mixture until fully combined. If you do not have an immersion blender, remove the sauce from the heat, let it cool slightly and blend it in a large blender. When it is smooth, pour it back into your pot.
Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
Combine the pasta, butternut sauce, and all the cheeses. Gradually add in pasta water as needed, stir until the sauce fully coats the pasta and the cheese is melty.
Top with red pepper flakes if you'd like some heat, and serve warm.

FAQ

Can I freeze this macaroni and cheese?

Just like the Trader Joe's version, this is perfect for freezing. It will last in the freezer for about 6 months, and I recommend reheating slowly in the microwave on a medium setting. Thaw for about 3 minutes and then use a high setting for 1 minute.

How long will this recipe keep?

This recipe will keep in your fridge for about 5-7 days!

Do I have to use butternut squash?

If you choose to omit the squash, you will need to add in something else to help give the macaroni creaminess and moisture! If you choose to omit it, I recommend adding sweet potato instead.

Can I use different cheeses than what the recipe calls for?

The beauty of cheese is the versatility. If you prefer other cheeses, feel free to substitute them into this recipe!

Looking for more pasta recipes?

I love pasta. Here are a few other one's that are favorites on the site:

Creamy Spiced Vegan Pasta

This pasta sauce is the best baseline recipe for a creamy vegan sauce. It uses coconut oil, flour and plant milk, and after that the spices are up to you. You can follow this recipe for a unique, spiced pasta dish inspired by Indian flavors, or you can mix it up and make it your own!

Check out this recipe

Watch the recipe video here:

And that's it for this macaroni and cheese recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It's my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I'd love to hear from you <3

Butternut Squash Mac n' Cheese

The world went NUTS for this Trader Joe's freezer section item, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.

Prep Time 25 mins

Cook Time 25 mins

Small Pot
Medium sized pan
Immersion blender or blender
Rubber Spatula

2 cups raw butternut squash or squash of choice
1 tbsp extra virgin olive oil
3/4 cup milk of choice
1/2 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp sage
1/4 tsp nutmeg
¼ tsp cayenne
1 cup shredded gouda about 6 ounces
½ cup shredded parmesan about 3 ounces
16 ounces rigatoni pasta
Salt & pepper to taste
Red pepper flakes for topping optional

Roast your butternut squash until soft, about 25 minutes at 400F.
Put a large pot or dutch oven on medium heat. Add in the olive oil, squash, milk and spices. Use a wooden spoon to mash up the squash and combine it with the rest of the ingredients.
With the stove still on medium heat, use an immersion blender to blend the mixture until fully combined. If you do not have an immersion blender, remove the sauce from the heat, let it cool slightly and blend it in a large blender. When it is smooth, pour it back into your pot.
Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.
Combine the pasta, butternut sauce, and all the cheeses. Gradually add in pasta water as needed, stir until the sauce fully coats the pasta and the cheese is melty.
Top with red pepper flakes if you'd like some heat, and serve warm.

Keyword dinner, lunch, mac n' cheese, pasta, trader joe's

Let us know how it was!

Trader Joe's Butternut Squash Mac and Cheese Recipe

Source: https://justinesnacks.com/trader-joes-butternut-squash-mac-n-cheese-remake/

Chinn Poompor