Trader Joe’s Butternut Squash Mac and Cheese Recipe
This is one of my favorites for fall – trader joe’s butternut squash mac and cheese recipe!
It’s that time of year! Let’s bring our favorites to the Thanksgiving table! Some of my favorite recipes include stuffing, cranberry sauce, mashed potatoes, roasted vegetables, and creamy Butternut Squash Mac n’ Cheese.
Honestly, I could eat this Copycat Trader Joe’s Butternut Squash Mac and Cheese dish any time of year, but I especially love making it in October and November. Butternut Squash and winter squashes are so festive and fun in the fall, and they are delicious in this dish. Best of all, this pasta dish has a creamy sauce and is better than the frozen mac and cheese version from Trader Joe’s. I love how this recipe utilizes a kitchen blender to create a creamy and decadent sauce without loads of cheese rather it is filled with veggies!
Let me tell you how I make this recipe!
Butternut Squash Mac n’ Cheese Ingredients
Elbow Macaroni: I often opt for traditional macaroni for this recipe however, you can use a different short pasta shape such as penne, rigatoni, fusilli, farfalle, radiatori, or orecchiette.
Butternut Squash: I use a can of squash puree (for convenience) in this recipe but you can use fresh, homemade roasted butternut squash puree too.
The creamy squash is a flavorful and healthy addition to this sauce. It is loaded with nutrients like beta carotene (a precursor of Vitamin A). Squash also has a beautiful, golden-yellow color, excellent for this vibrant Mac n’ Cheese, and has a subtle sweetness I love.
*THE SECRET INGREDIENT* Riced Cauliflower: This is my secret ingredient!
You can’t taste the cauliflower with all the cheese, pasta, and squash flavors. Cauliflower helps to make the sauce creamy and comforting. It also gives the sauce its signature velvety smooth texture after blending.
Cheese: I use 2 different cheeses in this recipe. I wouldn’t say I like to use pre-shredded cheese rather I shred my cheese.
In this recipe, I use high-quality sharp cheddar. I usually add at least one more cheese addition to my casserole. You can try Mozzarella or Gouda, but for this recipe, I used Greyure. Greyure makes for a creamy rich sauce and I love how it mingles with the cheddar.
Other Ingredients
- Onion
- Butter
- Whole Milk
- Fresh Cracked Pepper
- Garlic Powder
- Mustard Powder
Step-By-Step Instructions
- Cook the Pasta:
- Cook the elbow macaroni according to package instructions until al dente.
- Drain and set aside.
- Cook the Vegetables:
- In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
- Make the Sauce:
- Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add these ingredients to a blender with black pepper, garlic powder, and mustard powder. Blend until smooth.
- Combine ingredients:
- Pour the blended mixture back into the saucepan. Incorporate 4oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until the cheese is melted.
- Note: The stove is off during this step, the cheese will melt from the heat of the puree.
- Add cooked pasta to the sauce and stir to combine, ensuring all the pasta is well coated with sauce.
- Pour the pasta mixture into a 9 x11 casserole pan.
- Make Topping:
- Mix Topping (1 oz gruyere, 2oz cheddar cheese, and panko bread crumbs).
- Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
- Bake and Serve
- Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
- Once the mac and cheese is removed from the oven, let it rest for 5-10 minutes before serving.
More Ingredients Additions to this Squash Mac n’ Cheese
What’s special about this Macaroni and Cheese recipe is its many variations. The cook can mix and match cheeses.
Cheeses: I refer to this article by Better Homes & Gardens to help with my cheese selection.
More Flavor: Another fun option? Add a spicy element such as Harissa, jalapenos, or other peppers.
Veggies: Use veggies such as spinach, green beans, brussels sprouts, and tomatoes to make this pasta more veggie-packed.
Pasta: Even the pasta can be changed up! Make the recipe gluten-free with some simple ingredient swaps like gluten-free macaroni.
Try More Recipes
Burrata Caprese Salad Recipe with Cherry Tomatoes
Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe
Quick Chopped Greek Salad: A Trader Joe’s Harvest Blend Recipe
Butternut Squash Creamy Mac n' Cheese
Equipment
- Pasta Pot
- Skillet
- 9 x 11 Casserole Dish
- cheese grater
Ingredients
- 1 lbs elbow macaroni or other short pasta i.e. penne, rigatoni
- 1 onion, diced
- 1 tbsp butter
- 1 cup riced cauliflower
- 5 fl. oz milk 1 can
- 15 oz butternut squash puree 1 can
- 8 oz cheddar cheese, grated and divided some for sauce and some for melting over top casserole
- 8 oz gruyere cheese, grated and divided some for sauce and some for melting over top casserole
- 1 tbsp panko bread crumbs
- 1 tsp garlic powder
- ½ tsp fresh cracked pepper
- ½ tsp mustard powder
Instructions
Cook The Pasta
- Cook your macaroni according to pasta box instruction until al dente.
- Drain and set aside.
Cook the Vegetables:
- In a large skillet, heat the butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add the riced cauliflower. Cook another 5 min, stirring occasionally.
Make The Sauce
- Add the butternut squash puree and milk. Heat through, about 2 min. Remove from stove and turn off the heat. Add all ingredients to a blender. Blend until smooth.
Combine ingredients
- Pour the blended mixture back into the saucepan. Incorporate 6 oz cheddar cheese and 1 oz gryere cheese. Add fresh cracked pepper to taste. Mix until cheese is melted. Note: The stove is off during this step, the cheese will melt from the heat of the puree.
- Add cooked pasta to the sauce and stir to combine, ansuring all the pasta is well coated with sauce.
- Pour the pasta mixture to a 9 x11 casserole pan.
Make Topping
- Make the topping, 2oz cheddar cheese, 1 oz greyure, and panko bread crumbs.
- Sprinkle with the panko/cheese topping overtop the macaroni and cheese mixture.
Bake and Serve
- Bake at 350 uncovered for 30 minutes until heated through and the topping is browned and bubbly.
- Once removed from the ove,. let the macaroni and cheese rest for 5-10 minutes before serving.
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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