Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe

Overhead shot of butternut squash mac and cheese in a large skillet.

5 from 1 vote

Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe

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!

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 422kcal

Author: Olivia & Annie

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.

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