Copycat Trader Joe’s Butternut Squash Mac and Cheese

Our copycat version of the beloved Trader Joe’s dish delivers all the creamy, cozy elements of the original, but with an extra boost of fresh flavor. This easy dish comes together in under an hour and is sure to be a fall favorite in your house.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Entree

Cuisine: American

Calories: 412

Ingredients Method Nutrition

Ingredients

16 ounces uncooked rigatoni pasta
1 tablespoon unsalted butter
3 cups cubed 3/4 inch pieces peeled butternut squash (from 1 small [1 1/2 pound] squash
6 fresh sage leaves
1 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more for garnish
3 cups whole milk
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon turmeric powder
2 teaspoons Dijon mustard
4 ounces sharp yellow Cheddar cheese, shredded about 1 cup
4 ounces Gouda cheese, shredded about 1 cup
1/2 ounce Parmesan cheese, grated about 2 tablespoon, plus more for garnish

Method

Gather all ingredients.
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.
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.
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.
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).
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.
Divide among bowls and garnish with thyme, black pepper, and Parmesan.