Butternut Squash Mac & Cheese

Get ready, because this one is going to be a game-changer for your kitchen this season! If you’ve ever tried Trader Joe’s famous Butternut Squash Mac & Cheese, you already know it’s a fall staple—comforting, cheesy, and full of that irresistible squash flavor. But what happens when Trader Joe’s shelves run dry and you’re craving it out of season? Don’t worry, I’ve got you covered with this copycat recipe that you can enjoy anytime, anywhere.

This dish is all about the sauce: a rich, thick, and velvety butternut squash blend that clings to every curve of your favorite pasta. It’s creamy, cheesy, and perfectly spiced to mimic that signature Trader Joe’s taste, while still leaving room for you to tweak it to your liking. Whether you’re a fan of extra cheese, a sprinkle of nutmeg, or a touch of sage, this recipe is as versatile as it is delicious.

The best part? It’s so easy to make! You’ll roast your butternut squash to bring out its natural sweetness, blend it with a few simple ingredients like cream, parmesan, and a hint of garlic, and then pour it over a pot of perfectly cooked pasta. Add a little extra cheese on top, bake it to golden perfection (or serve it straight from the pot if you can’t wait), and you’ve got yourself a dish that rivals the original.

Perfect for weeknight dinners, cozy fall evenings, or even meal prep for the week ahead, this Butternut Squash Mac & Cheese is a must-try recipe. It’s the ultimate comfort food, combining the nostalgia of mac & cheese with the warmth and richness of fall flavors.

So, grab your favorite sweater, light a fall-scented candle, and whip up a batch of this Copycat Trader Joe’s Butternut Squash Mac & Cheese. Trust me, you’re going to want to keep this recipe on hand all year long! 🍂🧀✨

INGREDIENTS

1lb noodles – I used rigatoni
2 tbsp butter
2 shallots, finely diced
2 cloves garlic
4 cups butternut squash
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1/4 tsp nutmeg
pinch of cayenne
1 3/4 cups chicken broth (vegetable broth works too!)
1 cup milk
1.5 cups shredded cheddar
1 cup shredded gouda
1/2 cup grated parmesan cheese (more for topping)

DIRECTION

Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
In same large pot, turn heat to medium-high and add butter and shallots. Cook for two minutes and then add in garlic and butternut squash.
Add all spices, stir, and then add in chicken broth. Bring to boil and cook until butternut squash is tender, about 8-10 minutes. Using a blender or immersion blender, blend until completely smooth.
Reduce heat to medium-low and stir in milk and all of the cheeses. Use a whisk to help blend. Once cheese is melted, stir in pasta and toss until evenly coated.
Top with more parmesan cheese and serve! Enjoy!

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