Trader Joe’s Copycat Butternut Squash Mac and Cheese Recipe

This creamy cheesy Trader Joes Copycat Butternut Squash Mac And Cheese Recipe is made with pureed squash and gouda and ready in 30 minutes. The rich sauce clings beautifully to every ridge of the warm pasta. I love making this cozy comfort food when the weather starts to turn crisp.

Better Than Takeaway

Recreating this store-bought favorite was surprisingly simple to do in my own kitchen. I realized the frozen version lacked the fresh, sharp bite of newly grated gouda and cheddar.

I mistakenly tried using pre-shredded cheese on my first attempt, which made the sauce slightly grainy. Taking the time to grate the block cheese yourself melts into a perfectly smooth texture.

Trader Joes Copycat Butternut Squash Mac And Cheese Recipe Ingredients

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

How To Make Trader Joes Copycat Butternut Squash Mac And Cheese Recipe

1. Boil the Pasta: Cook the rigatoni in salted boiling water according to package directions, then drain.
2. Make the Roux: Melt butter in a large saucepan over medium heat, whisk in flour, and cook for 1 minute.
3. Add the Liquids: Gradually whisk in the milk until smooth, then stir in the butternut squash puree and simmer for 3 minutes.
4. Melt the Cheese: Remove the pan from the heat and stir in the gouda, cheddar, parmesan, nutmeg, salt, and pepper.
5. Combine and Serve: Fold the cooked pasta into the cheese sauce until evenly coated, then serve immediately.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
• Use pure pureed squash: Make sure to buy 100 percent butternut squash puree, not a sweetened or seasoned pie filling.
• Save pasta water: Keep a splash of starchy water to thin the sauce if it becomes too thick while mixing.

What To Serve With Butternut Squash Mac And Cheese

This rich pasta pairs well with a crisp arugula salad tossed in a simple lemon vinaigrette. Roasted Brussels sprouts or crispy baked chicken tenders also make excellent additions to round out the meal.

How To Store

Keep leftover mac and cheese in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk to bring back the creamy texture.

FAQs

Can I use fresh butternut squash?

Yes, you can easily roast and puree fresh squash instead of using canned. Just ensure it is blended completely smooth.

Can I bake this mac and cheese?

Absolutely, just transfer the mixed pasta to a baking dish, top with breadcrumbs, and bake at 375F for 15 minutes.

What other pasta shapes work best?

Shells, cavatappi, or penne are great alternatives for holding the thick sauce.

Nutrition

• Calories: 450 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 65 mg
• Sodium: 480 mg
• Total Carbohydrate: 45 g
• Protein: 18 g

Try More Recipes:

• Trader Joes Cheesecake Recipe
• Trader Joes Bread Cheese Recipe
• Trader Joe’s Philly Cheese Steak Recipe

Trader Joes Copycat Butternut Squash Mac And Cheese Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Trader Joes Copycat Butternut Squash Mac And Cheese Recipe featuring creamy cheesy butternut squash puree, sharp gouda, and rigatoni ready in 30 minutes for a cozy dinner.

Ingredients

• 1 lb rigatoni pasta

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups whole milk

• 1 cup canned butternut squash puree

• 1 cup grated gouda cheese

• 1 cup grated sharp white cheddar cheese

• 1/4 cup grated parmesan cheese

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Boil the Pasta: Cook the rigatoni in salted boiling water according to package directions, then drain.
• 2. Make the Roux: Melt butter in a large saucepan over medium heat, whisk in flour, and cook for 1 minute.
• 3. Add the Liquids: Gradually whisk in the milk until smooth, then stir in the butternut squash puree and simmer for 3 minutes.
• 4. Melt the Cheese: Remove the pan from the heat and stir in the gouda, cheddar, parmesan, nutmeg, salt, and pepper.
• 5. Combine and Serve: Fold the cooked pasta into the cheese sauce until evenly coated, then serve immediately.