Copycat Trader Joe's Butternut Squash Mac and Cheese
This homemade recipe is even better than the frozen version at the store. Featuring a decadent three cheese sauce made extra creamy and lush with a bechamel base and an herby butternut squash puree.
Servings: 6
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.