Recipes Main Dishes Pasta Copycat Trader Joe’s Butternut Squash Mac and Cheese Be the first to rate & review! 1 Photo This fall dish tastes just like the store-bought favorite—but with even more flavor. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Allrecipes' editorial guidelines Published on October 9, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 (serving size: about 1 1/2 cups) Jump to Nutrition Facts Jump to recipe Can’t wait for Trader Joe’s Butternut Squash Mac and Cheese to hit the shelves each fall? Neither can we, which is why we’ve created a copycat recipe you can enjoy year-round. This simple, homemade version captures all the comforting, cheesy flavors of the original, but with a fresher, more robust taste. Plus, it’s easy to whip up in under an hour, making it perfect for a cozy weeknight dinner. “It tastes just like the Trader Joe's Mac and Cheese!” said recipe cross tester Giovanna Vazquez. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 (serving size: about 1 1/2 cups) servings 16 ounces uncooked rigatoni pasta 1 tablespoon unsalted butter 3 cups cubed (3/4 inch pieces) peeled butternut squash (from 1 small [1 1/2 pound] squash) 6 fresh sage leaves 1 teaspoon chopped fresh thyme, plus more for garnish 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more for garnish 3 cups whole milk 2 teaspoons onion powder 1 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/8 teaspoon freshly ground nutmeg 1/8 teaspoon turmeric powder 2 teaspoons Dijon mustard 1 cup shredded sharp yellow Cheddar cheese 1 cup shredded Gouda cheese 2 tablespoons freshly grated Parmesan cheese, plus more for garnish Directions Gather all ingredients. Dotdash Meredith Food Studios Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving 1 cup of pasta cooking water; set pasta aside. Dotdash Meredith Food Studios While pasta cooks, melt butter in a large Dutch oven over medium. Add butternut squash, sage, thyme, salt, and pepper, and cook, stirring occasionally, until browned on all sides, about 6 to 8 minutes. Dotdash Meredith Food Studios Stir in milk, onion powder, garlic powder, cayenne, nutmeg, and turmeric and bring to a boil over high, stirring occasionally. Reduce heat to medium, cover, and cook, stirring occasionally, until squash is tender, about 6 minutes. Dotdash Meredith Food Studios Transfer squash mixture into a blender and add Dijon mustard. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 30 seconds. (Alternatively, puree soup with an immersion blender until smooth, about 3 minutes). Dotdash Meredith Food Studios Add pasta and pureed squash mixture to Dutch oven; gently heat over medium until pasta is warmed through, about 2 minutes. Stir in Cheddar, Gouda and Parmesan and cook over low, stirring constantly, until smooth, about 1 minute. Stir in 1/4 cup of the reserved pasta cooking water. Cook, stirring often, and add remaining cooking water, 1/4 cup at a time, as needed, until sauce is creamy and clings to pasta, 2 to 3 minutes. Season with additional salt to taste. Dotdash Meredith Food Studios Divide among bowls and garnish with thyme, black pepper, and Parmesan. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 412 Calories 19g Fat 43g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 412 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 60mg 20% Sodium 634mg 28% Total Carbohydrate 43g 15% Dietary Fiber 5g 18% Total Sugars 9g Protein 19g 38% Vitamin C 16mg 18% Calcium 479mg 37% Iron 2mg 10% Potassium 551mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.