This Trader Joe's butternut squash mac and cheese recipe is our take on the frozen version you will find at your local Trader Joe's. Now there is no need to head to the freezer section, you can make this delicious meal right at home!
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Why You’ll Love This Recipe
- During the fall season, you can find butternut squash mac and cheese in the freezer section at Trader Joe's. If you don't have a Trader Joe's close by or simply want to try making a homemade version, this recipe has you covered.
- Our copycat Trader Joe's butternut squash mac and cheese has become one of our favorite recipes for savory dishes at dinnertime. The butternut squash provides a subtle sweetness that takes comfort food to the next level!
- This macaroni and cheese recipe would be a great option to serve as a side at your Thanksgiving table.
Ingredient Notes
- Butternut squash - the not-so-secret ingredient that makes the creamy sauce even better! There are several squash varieties, but you will just need a classic butternut squash to make the butternut squash puree you will add to the bechamel sauce. You can buy cubed butternut squash at the grocery store to reduce the prep time.
- Elbow macaroni noodles - we like to use the traditional macaroni noodles pasta shape but you can also swap these for mezzi rigatoni pasta to make it more similar to the frozen mac and cheese from Trader Joe's.
- Salted butter and all-purpose flour - this is used to make the classic béchamel sauce that helps imitate Trader Joe's version of this pasta dish.
- Spices: kosher salt, garlic powder, onion powder, nutmeg, black pepper - these are the spices you will need to make the flavors in the cheese sauce sing! The nutmeg provides a nutty flavor that is perfect for the fall season. Feel free to add more salt to taste.
- Milk
- Shredded cheddar cheese - sharp cheddar cheese is a great option, but feel free to choose different cheeses according to your preference. You can also use white cheddar if you prefer. You could even mix the cheddar with another type of cheese like gouda cheese or a little bit of parmesan cheese. We like to use freshly grated cheese as it melts more smoothly than pre-shredded cheese.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Cutting board and knife
- Measuring cups and spoons
- Large pot
- Slotted spoon
- Blender or large food processor
- Large skillet
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place a large pot of water on the stove over medium-high heat. Generously salt the water. Prepare the butternut squash if needed. Peel the entire squash, cut in half vertically, remove the seeds, and cut into cubes. Once the water is boiling, add the butternut squash to the water. Boil for 5-6 minutes, or until the squash is fork tender. Once the squash is tender, use a slotted spoon to remove the squash from the water. Leave the water in the pot.
Step 2: Place the squash in a blender and let it cool for a few minutes. Add 1 cup of the milk and blend until smooth.
Step 3: Use the same water in the pot and bring it back to a boil. Cook your pasta al dente, according to package instructions. Drain the water from the pasta.
Step 4: While the pasta is cooking, place a large skillet on the stove on medium heat. Add the butter.
Step 5: When the butter is melted and starting to simmer, whisk in the flour. Once the flour is dissolved, slowly add the other ¾ cup of milk and whisk.
Step 6: Once the milk is whisked in, whisk in the blended butternut squash mixture and all of the spices.
Step 7: Turn to low heat and whisk until the sauce is thickened and smooth.
Step 8: Add the cheese and mix until it is fully melted. Gently fold in the cooked pasta.
Optional: add more shredded cheese on top and broil until golden brown.
Tips & Variations
- Feel free to add other seasonal spices to the dish such as dried or fresh thyme or sage. You can also try adding a spicy element with a sprinkle of cayenne pepper.
- You can have this Trader Joe's butternut squash mac n cheese recipe with servings of fruits or serve with a roasted vegetable such as brussels sprouts or green beans.
FAQ
We recommend storing any leftovers in an airtight container in the refrigerator and eating within 3-4 days for best results.
This recipe is not gluten-free, dairy-free, or vegan. It is vegetarian.
If you like this recipe, check out some of our other copycat dishes:
- Sweetgreen harvest bowl copycat
- Texas Roadhouse herb crusted chicken copycat
- Chick-fil-a kale crunch salad copycat
If you make this copycat version of Trader Joe's butternut squash mac and cheese, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe
Ingredients
- 12 ounces butternut squash, cubed (about 3 cups)
- 1 ¾ cups milk, divided
- 16 ounces elbow macaroni noodles, uncooked
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Kosher salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1-2 cups fresh shredded cheddar cheese (Trader Joe's uses three cheeses-Gouda, Cheddar, and parmesan cheese. We usually keep it simple with cheddar)
Instructions
- Place a large pot of water on the stove over medium heat. Generously salt the water. Prepare the butternut squash if needed. Peel the entire squash, cut in half vertically, remove the seeds, and cut into cubes. Once the water is boiling, add the butternut squash to the water. Boil for 5-6 minutes, or until the squash is fork tender. Once the squash is tender, use a slotted spoon to remove the squash from the water. Leave the water in the pot.
- Place the squash in a blender and let it cool for a few minutes. Add 1 cup of the milk and blend until smooth.
- Use the same water in the pot and bring it back to a boil. Cook your pasta al dente, according to package instructions. Drain the water from the pasta.
- While the pasta is cooking, place a large skillet on the stove on medium heat. Add the butter. Once the butter is melted and starting to simmer, whisk in the flour. Once the flour is dissolved, slowly add the other ¾ cup of milk and whisk.
- Once the milk is whisked in, whisk in the blended butternut squash mixture and all of the spices. Turn the heat to low and whisk until the sauce is thickened and smooth.
- Add the cheese and mix until it is fully melted. Gently fold in the cooked pasta.
- Optional: add more shredded cheese on top and broil until golden brown.
Notes
- Add more salt to taste as needed.
- We recommend storing any leftovers in an airtight container in the refrigerator and eating within 3-4 days for best results.
- This recipe is not gluten-free, dairy-free, or vegan. It is vegetarian.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Butternut Squash Mac and Cheese." The nutrition was calculated using 1 cup of cheddar cheese.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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