Homestyle Butternut Squash Macaroni and Cheese (Trader Joe’s Inspired)

Name: Homestyle Butternut Squash Macaroni and Cheese (Trader Joe’s Inspired)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 3 cups Butternut Squash Cubes; 0.13 tsp Cayenne Pepper; 2 tsp Dijon Mustard; 6 whole Fresh Dill; 1 tsp Fresh Thyme; 1 tsp Garlic Powder; 0.5 oz Grated Parmesan Cheese; 0.13 tsp Ground Nutmeg; 0.13 tsp Ground Turmeric; 2 tsp Onion Powder; 16 oz Rigatoni; 1 tsp Seasoned Salt; 4 oz Shredded Gouda Cheese; 4 oz Shredded Sharp Cheddar Cheese; 1 tbsp Unsalted Butter; 3 cups Whole Milk

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Comfort-Food

This creamy pasta layers sweet, velvety butternut squash with a rich blend of Cheddar, Gouda, and Parmesan, lifted by warm spices and aromatic herbs. Homestyle Butternut Squash Macaroni and Cheese (Trader Joe’s Inspired) is comforting yet nuanced, perfect for cozy weeknights or a festive fall side. The sage and thyme add an herbaceous finish that balances the cheesy sauce.

Prep15 mins
Cook30 mins
Serves6
DifficultyMedium

Homestyle Butternut Squash Macaroni and Cheese (Trader Joe’s Inspired)

1

Assemble all ingredients.
2

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to the package for slightly firm doneness. Drain, reserving 1 cup of the pasta cooking water; set the pasta aside.
3

While the pasta cooks, melt butter in a large Dutch oven over medium heat. Add butternut squash, sage, thyme, salt, and pepper, and cook, stirring occasionally, until browned on all sides, about 6 to 8 minutes.
4

Stir in milk, onion powder, garlic powder, cayenne, nutmeg, and turmeric, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and cook, stirring occasionally, until the squash is tender, about 6 minutes.
5

Transfer the squash mixture to a blender and add Dijon mustard. Secure the lid, then remove the center piece to let steam escape. Cover the opening with a clean towel. Blend until very smooth, about 30 seconds. (Alternatively, use an immersion blender to puree until smooth, about 3 minutes.)
6

Return the pasta and pureed squash mixture to the Dutch oven; gently heat over medium until the pasta is warmed through, about 2 minutes. Stir in Cheddar, Gouda, and Parmesan, and cook over low heat, stirring constantly, until smooth, about 1 minute. Stir in 1/4 cup of the reserved pasta cooking water. Cook, stirring often, adding the remaining cooking water 1/4 cup at a time as needed, until the sauce is creamy and coats the pasta, 2 to 3 minutes. Season with additional salt to taste.
7

Divide into bowls and garnish with thyme, black pepper, and Parmesan.