This Copycat Trader Joe’s Butternut Squash Mac and Cheese is even better than the frozen version at the store, I can promise you that.
Featuring a decadent three cheese sauce made extra creamy and lush with a bechamel base and an herby butternut squash puree.
Every fall people go crazy for this frozen dish at Trader Joe’s and once you taste it, you’ll understand why.
But I can confidently say my homemade version is as close to the original as it gets but much higher quality and overall superior.
WHAT IS BUTTERNUT SQUASH?
Butternut squash is technically a fruit but most often used in savory dishes.
It’s packed with nutrients and vitamins such as fiber, calcium, magnesium, zinc as well as Vitamins A, C, E, and B. Meaning with 3 tbsp of cooked butternut squash, you can get 5 servings of fruits and vegetables.
In this recipe for copycat Trader Joe’s butternut squash mac and cheese, the squash adds a mildly sweet but nutty flavor and also makes the sauce super creamy and lush.
WHAT INGREDIENTS DO I NEED TO MAKE COPYCAT TRADER JOES BUTTERNUT SQUASH MAC AND CHEESE?
Butternut squash – a small (15 oz) butternut squash is best. Make sure to roast until fork tender. You can also use acorn, honeynut, spaghetti, buttercup or carnival squash.
Rigatoni – choose any short pasta you like such as farfalle, fusilli, macaroni, cavatelli, gemelli, penne or torchio. Rigatoni is used in the Trader Joe’s version and is a nice thick pasta that makes a great vehicle for the thick sauce.
Gouda – buy a block of gouda and shred it yourself.
Parmesan – buy a block of parmesan and shred it yourself.
White cheddar – buy a block of white cheddar and shred it yourself.
Milk – whole milk, 2% or nonfat milk will all work.
Butter – unsalted butter is best.
Flour – all-purpose flour is best.
Fresh sage – is a standard ingredient in Trader Joe’s Butternut Squash Mac and Cheese which adds such a nice fresh fall flavor.
Fresh thyme – remove the leaves from the stem or substitute for 2 tsp dried thyme if needed.
Dijon mustard – this is a secret ingredient for many popular mac and cheese recipes and for a good reason. It’s sharp flavor cuts through the fattiness of all the cheese but is subtle and not overpowering.
Seasonings – a nice combo of garlic powder, onion powder, nutmeg, smoked paprika and cayenne pepper is used in this Copycat Trader Joe’s Butternut Squash Mac and Cheese and creates an absolutely perfect flavor profile.
HOW TO MAKE TRADER JOE’S BUTTERNUT SQUASH MAC AND CHEESE
Step 1 – Preheat oven to 425 F. Cut butternut squash in half lengthwise and remove seeds. Place on a parchment paper lined baking sheet. Transfer to oven and roast for 35-45 minutes or until soft and easily pierced with a fork.
Step 2 – When squash is out of the oven, let it cool and then scoop out the insides (removing it from the skin). Transfer 2 cups cooked squash to a blender with ¼ cup milk, fresh thyme, fresh sage and blend until very smooth.
Step 3 – Bring a large pot of water to a boil and salt heavily. Cook pasta to al dente according to package instructions. Remove 2 cups pasta water and set aside. Drain pasta and set aside.
Step 4 – Mix seasonings together in a small bowl (1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg and ¼ tsp cayenne pepper).
Step 5 – While pasta cooks, heat 3 tbsp butter in a deep skillet or pot over medium heat. When butter melts, add ½ your seasoning mix and stir to combine. Sprinkle in 3 tbsp flour and mix until thick. Add in ¾ cup whole milk, whisking consistently until there are no clumps.
Step 6 – Add in the rest of the seasoning mix, 2 tsp Dijon mustard and the butternut squash puree. Whisk to combine and if it seems too thick, add a splash of milk. Let mixture cook down on low heat, whisking out any clumps.
Step 7 – Add in half the shredded cheese with a splash of pasta water, stirring continuously until all cheese has melted. Then add in the rest of the shredded cheese with more pasta water as needed to thin out sauce.
Step 8 – Mix in half the cooked rigatoni with some pasta water, stirring continuously. Repeat with the rest of the rigatoni and more pasta water as needed. Stir until the sauce fully coats the pasta. Serve Copycat Trader Joe’s Butternut Squash Mac and Cheese warm.
RECIPE VARIATIONS AND SUBSTITUTIONS
Ideas to customize your Trader Joe’s butternut squash mac and cheese:
- Add cooked bacon pieces.
- Mix in vegetables like peas, mushrooms or broccoli.
- Have fun with toppings like toasted breadcrumbs, red pepper flakes, truffle oil, chives or green onion.
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Storing Instructions: store this copycat Trader Joe’s butternut squash mac and cheese in an airtight container in the fridge for up to 7 days.
Freezing Instructions: store in an airtight container in the freezer for up to 4 months.
Reheating Instructions: thaw mac and cheese for a few hours and reheat in the microwave or in a pot over the stove.
RECOMMENDED TOOLS
RECIPE FAQ’S
There are other squash varieties that have a similar nutty flavor such as Acorn, Spaghetti, Honeynut, Buttercup, or Carnival that all work in this recipe.
This recipe is great for freezing, just like the Trader Joe’s version. Store in the freezer for up to 4 months and reheat in a pan over medium heat or in the microwave after thawing.
You can use any cheese you prefer or have on hand like American, sharp cheddar, mozzarella, cream cheese, or even goat cheese.
MORE FALL RECIPES YOU’LL LOVE
Did you make this? Please RATE THE RECIPE below!
Copycat Trader Joe’s Butternut Squash Mac and Cheese
Equipment
- Blender
- Cheese grater
- Deep skillet
Ingredients
- 15 oz medium butternut squash 2 cups cooked
- 1/4 cup whole milk
- 2 tsp fresh sage chopped
- 2 tsp fresh thyme leaves removed from stem
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1 lb rigatoni cooked to al dente
- 3 tbsp butter
- 3 tbsp flour
- 3/4 cup whole milk
- 2 tsp Dijon mustard
- 6 oz shredded gouda about 1 cup
- 3 oz shredded parmesan about 1/2 cup
- 3 oz shredded white cheddar about 1/2 cup
Instructions
- Preheat oven to 425 F. Cut butternut squash in half lengthwise and remove seeds. Place on a parchment paper lined baking sheet. Transfer to oven and roast for 35-45 minutes or until soft and easily pierced with a fork.
- When squash is out of the oven, let it cool and then scoop out the insides (removing it from the skin). Transfer 2 cups cooked squash to a blender with ¼ cup milk, fresh thyme, fresh sage and blend until very smooth.
- Bring a large pot of water to a boil and salt heavily. Cook pasta to al dente according to package instructions. Remove 2 cups pasta water and set aside. Drain pasta and set aside.
- Mix seasonings together in a small bowl (1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg and ¼ tsp cayenne pepper).
- While pasta cooks, heat 3 tbsp butter in a deep skillet or pot over medium heat. When butter melts, add ½ your seasoning mix and stir to combine. Sprinkle in 3 tbsp flour and mix until thick. Add in ¾ cup whole milk, whisking consistently until there are no clumps.
- Add in the rest of the seasoning mix, 2 tsp Dijon mustard and the butternut squash puree. Whisk to combine and if it seems too thick, add a splash of milk. Let mixture cook down on low heat, whisking out any clumps.
- Add in half the shredded cheese with a splash of pasta water, stirring continuously until all cheese has melted. Then add in the rest of the shredded cheese with more pasta water as needed to thin out sauce.
- Mix in half the cooked rigatoni with some pasta water, stirring continuously. Repeat with the rest of the rigatoni and more pasta water as needed. Stir until the sauce fully coats the pasta. Serve warm.
Made the Copy Cat Butternut Squash Mac and Cheese. It was absolutely delicious substituted some of the cheese with what I had. I will definitely be using cheeses in recipe next time I make it. Will definitely make it again. I also used macaroni noodles, because it’s all I had. Rate recipe as a 5
Hi Dawn,
Thank you so much for the feedback! I’m thrilled to hear you enjoyed the recipe.
X Sierra