Trader Joe’s Butternut Squash Mac & Cheese

This creamy cheesy Trader Joes Butternut Squash Mac Recipe is made with pureed squash, gouda, and cheddar, ready in 40 minutes. The rich golden sauce clings perfectly to the rigatoni noodles as you fold them together. I always look forward to making this cozy autumn meal from scratch.

Better Than Takeaway

I used to fill my freezer with boxes of this autumn staple every time October rolled around. Relying on the store-bought version meant I was constantly waiting for it to return to the shelves.

Making it myself taught me that freshly grated gouda melts much smoother than frozen cheese. The sauce turns out incredibly rich without any artificial thickeners.

Trader Joes Butternut Squash Mac Recipe Ingredients

• 1 pound rigatoni or tubular pasta
• 1 cup butternut squash puree
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup grated gouda cheese
• 1 cup sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Butternut Squash Mac Recipe

1. Boil the pasta: Cook the rigatoni in salted water according to the package directions until al dente, then drain and set aside.
2. Make the roux: Melt the butter in a large pot over medium heat, whisk in the flour, and cook for one minute until golden.
3. Whisk the milk: Slowly pour in the milk while whisking continuously, letting the mixture simmer for three minutes until it thickens slightly.
4. Blend the sauce: Reduce the heat to low and stir in the butternut squash puree, nutmeg, salt, and black pepper.
5. Melt the cheese: Remove the pot from the heat and stir in the gouda, cheddar, and parmesan until completely smooth.
6. Combine and serve: Fold the cooked pasta into the cheese sauce until every noodle is coated, and serve immediately while hot.

Recipe Tips

• Use fresh block cheese: Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
• Warm the milk: Cold milk can cause the roux to clump up when mixing.
• Season generously: Squash needs plenty of salt to balance its natural sweetness.

What To Serve With Butternut Squash Mac

Serve this rich pasta with a crisp apple and walnut salad tossed in a sharp vinaigrette. Roasted Brussels sprouts with bacon also make an excellent side dish to cut through the heavy cheese sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. Reheat on the stove with a splash of milk to bring back the creamy texture. You can freeze this pasta for up to three months.

FAQs

Can I use fresh butternut squash?

Yes, you can roast and puree fresh butternut squash instead of using canned. Just ensure it is blended completely smooth before adding to the sauce.

What pasta shape works best?

Rigatoni, penne, or cavatappi work perfectly. You want a shape with ridges or holes to hold the thick cheese sauce.

Can I make this gluten-free?

Absolutely. Swap the standard pasta for your favorite gluten-free brand and use a gluten-free flour blend for the roux.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 520mg
• Total Carbohydrate: 45g
• Protein: 18g

Trader Joes Butternut Squash Mac Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy and cheesy Trader Joes Butternut Squash Mac Recipe made with rich gouda, sharp cheddar, and pureed squash. Ready in 40 minutes, this comforting autumn dinner brings the famous seasonal flavor straight to your kitchen table.

Ingredients

• 1 pound rigatoni or tubular pasta

• 1 cup butternut squash puree

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups whole milk

• 1 cup grated gouda cheese

• 1 cup sharp cheddar cheese

• 1/4 cup grated parmesan cheese

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Boil the pasta: Cook the rigatoni in salted water according to the package directions until al dente, then drain and set aside.
• Make the roux: Melt the butter in a large pot over medium heat, whisk in the flour, and cook for one minute until golden.
• Whisk the milk: Slowly pour in the milk while whisking continuously, letting the mixture simmer for three minutes until it thickens slightly.
• Blend the sauce: Reduce the heat to low and stir in the butternut squash puree, nutmeg, salt, and black pepper.
• Melt the cheese: Remove the pot from the heat and stir in the gouda, cheddar, and parmesan until completely smooth.
• Combine and serve: Fold the cooked pasta into the cheese sauce until every noodle is coated, and serve immediately while hot.