Butternut Squash Mac and Cheese
This creamy butternut squash mac and cheese is a homemade version of the Trader Joe’s favorite, made with roasted squash, fresh sage and three cheeses.
If you’re a fan of Trader Joe’s seasonal butternut squash mac and cheese, you’re going to love this homemade version. It’s everything you love about the fall favorite, but made from scratch with a creamy, cheesy butternut squash sauce and plenty of cozy fall flavors. It’s the kind of comfort food that makes you want to go back for seconds.
The sauce starts with roasted butternut squash, yellow onion, garlic, and fresh sage, which are blended together until smooth and creamy. Then, it’s combined with a rich and cheese sauce made with cheddar, gouda and gruyere for the perfect balance of sharp, nutty and melty goodness.
This butternut squash mac and cheese is a delicious fall-inspired dinner that’s perfect for a cozy night in. It’s also a great addition to your Thanksgiving menu or holiday table when you’re looking for a fun twist on traditional mac and cheese!
Ingredients
For the butternut squash puree:
Butternut squash: you’ll need 2 ½ cups of peeled and diced butternut squash. Roasting the squash brings out its natural sweetness and gives the sauce a deeper flavor.
Onion: one small yellow onion adds a little sweetness and savory flavor to the puree.
Garlic: three smashed garlic cloves add a delicious roasted garlic flavor.
Salt, pepper, and dried thyme: a simple seasoning combination that complements the sweetness of the squash.
Fresh sage: adds an earthy, aromatic flavor that pairs beautifully with butternut squash.
For the cheese sauce:
Butter and flour: equal parts butter and flour create the roux, which is the base for the sauce.
Milk: You’ll use 3 cups of milk total. One cup is blended with the roasted squash, while the remaining 2 cups are used for the cheese sauce. Whole milk is best for a rich and creamy result.
Seasoning: garlic powder, onion powder, nutmeg, cayenne, salt and black pepper are used to replicate the flavors in the Trader Joe’s version.
Cheeses: cheddar, gouda and gruyere provide the perfect combination of sharpness, creaminess and flavor.
Pasta: rigatoni is the pasta shape used in the Trader Joe’s version and also happens to be my favorite.
Equipment
Two large pots
Baking sheet
Blender
Baking dish
Cutting board and knife
Measuring cups and spoons
Cheese grater
Vegetable Peeler
Whisk
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the diced butternut squash, chopped onion, garlic cloves and sage leaves to the baking sheet. Drizzle with olive oil and season with salt, pepper and thyme. Toss everything together until evenly coated and spread into a single layer. Roast for 20-25 minutes, or until fork tender.
- Allow the squash to cool slightly, then transfer everything to a blender with 1 cup of milk. Blend until smooth and set aside.
- Cook the pasta in salted boiling water for 1-2 minutes less than package instructions. Drain the pasta and set aside.
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 3-4 minutes, stirring constantly, to create a roux. Add the seasonings and whisk to combine with the roux.
- Slowly pour in 1 cup of milk, whisking continuously to prevent lumps. Add the butternut squash puree and whisk to combine. Add the remaining milk and whisk to combine.
- Turn off the heat and gradually add the cheese, stirring until combined. Be sure to leave about a quarter of the cheese for the top.
- Add the cooked pasta to the sauce, gently toss to coat the pasta in sauce, then pour into a greased 9×13 inch baking dish.
- Top the mac and cheese with the remaining cheese and bake at 400°F for 25-30 minutes, or until the cheese on top is golden brown and bubbly.
Tips
- Shred your own cheese. I recommend buying blocks of cheddar, gouda, and gruyere and shredding them yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
- Blend the squash until completely smooth. You want a silky puree without any chunks of squash or onion. A high-speed blender works best, but an immersion blender can also work.
- Cook your pasta just shy of al dente. This helps prevent the rigatoni from becoming too soft once it’s baked.
- Keep the heat very low or off when adding cheese. High heat can cause the cheese sauce to become grainy or separate.
- Adjust the consistency as needed. The sauce will naturally thicken as it sits. If needed, add a few splashes of extra milk to loosen the sauce if it appears to be too thick.
Substitutions
Pasta: Rigatoni is great for holding onto the creamy sauce, but cavatappi, shells or elbow macaroni are all good alternatives.
Cheese: The combination of cheddar, gouda, and gruyere gives this recipe its signature flavor, but you can make substitutions if needed. Fontina, white cheddar, or Monterey Jack would all work well.
Milk: Whole milk gives you the creamiest sauce, but 2% milk can be used. I wouldn’t recommend skim milk because your sauce will be less rich and creamy and more watery.
Fresh sage: If you don’t have fresh sage, you can substitute approximately ½ teaspoon of dried sage.
Butternut squash: Butternut squash is ideal for the signature flavor but pumpkin or honey nut squash could be used instead.
More Fall Recipes
- Brown Butter Roasted Garlic Mashed Potatoes
- Creamy Baked Mac and Cheese
- Maple Bacon Brussels Sprouts
- Honey Roasted Carrots with Goat Cheese
- Roasted Honey Nut Squash
If you make this Butternut Squash Mac and Cheese recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Butternut Squash Mac and Cheese
Ingredients
Butternut Squash Puree
- 2 1/2 cups peeled and diced butternut squash
- 1 small yellow onion chopped
- 3 cloves garlic smashed
- 2 tbsp oil
- Salt pepper, dried thyme
- 4 fresh sage leaves
- 1 cup milk
Mac and Cheese
- 1 lb rigatoni
- 4 tbsp butter
- 4 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 2 cups milk
- 6 oz cheddar cheese shredded
- 4 oz gouda cheese shredded
- 4 oz gruyere cheese shredded
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the diced butternut squash, chopped onion, garlic cloves and sage leaves to the baking sheet. Drizzle with olive oil and season with salt, pepper and thyme. Toss everything together until evenly coated and spread into a single layer. Roast for 20-25 minutes, or until fork tender.2 1/2 cups peeled and diced butternut squash, 1 small yellow onion, 3 cloves garlic, 2 tbsp oil, Salt, 4 fresh sage leaves
- Allow the squash to cool slightly, then transfer everything to a blender with 1 cup of milk. Blend until smooth and set aside.1 cup milk
- Cook the pasta in salted boiling water for 1-2 minutes less than package instructions. Drain the pasta and set aside.1 lb rigatoni
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 3-4 minutes, stirring constantly, to create a roux. Add the seasonings and whisk to combine with the roux.4 tbsp butter, 4 tbsp flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg, 1/4 tsp cayenne pepper
- Slowly pour in 1 cup of milk, whisking continuously to prevent lumps. Add the butternut squash puree and whisk to combine. Add the remaining milk and whisk to combine.2 cups milk
- Turn off the heat and gradually add the cheese, stirring until combined. Be sure to leave about a quarter of the cheese for the top.6 oz cheddar cheese, 4 oz gouda cheese, 4 oz gruyere cheese
- Add the cooked pasta to the sauce, gently toss to coat the pasta in sauce, then pour into a greased 9×13 inch baking dish.
- Top the mac and cheese with the remaining cheese and bake at 400°F for 25-30 minutes, or until the cheese on top is golden brown and bubbly.
