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A close up of butternut squash mac and cheese to show the creamy inside consistency.
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Butternut Squash Mac and Cheese

This creamy butternut squash mac and cheese is a homemade version of Trader Joe's favorite, made with roasted squash, fresh sage and three cheeses.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dinner, Entree, Main Course, Side Dish
Cuisine: American
Keyword: mac and cheese, thanksgiving side
Servings: 8 people

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 9x13 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.