Butternut Squash Mac n’ Cheese

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

But truly, this Butternut Squash Mac n’ Cheese recipe is the one that is by far the closest to the Trader Joe’s version, and it’s easy! This pasta dish is creamy, delicious, low maintenance and comes together in minutes. 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?

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. The gouda rounds out the parmesan’s sharpness, and the cheddar adds a melty creaminess. All three work well together with the sweetness of the squash. When I first developed this recipe, there were many cheeses included, which just proves the beauty of this recipe. 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, 12 ounces of cooked squash
• 3/4 cup milk of choice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sage
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon nutmeg
• ¼ teaspoon cayenne
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• 1 cup shredded gouda, about 6 ounces
• ½ cup shredded parmesan, about 3 ounces
• 1/2 cup shredded white cheddar, about 3 ounces
• 16 ounces rigatoni pasta
• Salt & pepper to taste
• Red pepper flakes for topping optional
• Chili oil 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 425°F for about 20-25 minutes. This varies based on the size of your squash, so check it as it roasts.

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:

• Preheat oven to 400°F.
• Roast your squash until soft, about 25 minutes at 400°F.
• Grate all of your cheeses and set aside.
• When the squash is out of the oven, let it cool slightly and scoop the soft inside out, separating it from the skin. Then, add to a blender. Add the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
• Put a large pot or dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.
• 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.
• Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
• Top with red pepper flakes and a drizzle of chili oil if you’d like some heat, and serve warm.

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And that’s it for this Butternut Squash Mac n’ 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