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butternut squash mac and cheese in a white bowl
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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is an extra creamy mac and cheese with incredible flavor that will remind you of the Trader Joe's recipe everyone loves!
Course Main or side dish
Cuisine American
Keyword butternut squash mac and cheese, butternut squash macaroni and cheese, squash mac and cheese, trader joe's butternut squash mac and cheese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 to 8 people
Calories 518kcal
Author Isabel Laessig

Equipment

Ingredients

  • 1 lb. butternut squash
  • 16 oz. rigatoni pasta
  • drizzle of olive oil
  • 1 teaspoon flaky salt
  • ¾ cup milk
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon paprika
  • ¼ teaspoon nutmeg
  • ½ teaspoon dried rosemary
  • salt to taste
  • pepper to taste
  • 2 Tablespoons butter
  • 1 bay leaf
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup reserved pasta water
  • ¼ cup panko breadcrumbs
  • 2 Tablespoons grated parmesan cheese

Instructions

  • Preheat the oven to 400°F. Cut squash in half and place on a baking sheet. Lightly drizzle olive oil over your squash and a few pinches of flaky salt.
    butternut squash on baking sheet drizzled in oil
  • Roast squash in the oven until soft, about 25 minutes. Once the squash is soft remove it and let cool slightly.
    two butternut squashes on a baking sheet after roasting
  • Bring a large pot of salted water to a boil for pasta. In the meantime, scrape out squash with a spoon.
    scooping out butternut squash after roasting
  • Add squash to a blender with milk, thyme, garlic powder, paprika, cayenne powder, nutmeg, dried rosemary, salt, and pepper.
    butternut squash and seasonings in blender
  • Blend until smooth and creamy.
    blending butternut squash
  • Add pasta to boiling water and cook until Al dente. Drain and reserve ½ cup of pasta water. Set aside.
  • Heat a large skillet over medium heat and melt butter. Toss a bay leaf in the skillet and sauté for 2-3 minutes or until fragrant. Remove the bay leaf.
  • Carefully add in the squash purée and begin to cook down.
    adding butternut squash to skillet
  • Top with shredded cheese and mix well.
    adding cheese to butternut squash mixture
  • Simmer on low heat for about 5-6 minutes. Add in reserved pasta water if needed.
    mixed butternut squash mac and cheese sauce in skillet
  • In a small bowl combine breadcrumbs, parmesan cheese, salt, and pepper. Set aside.
    mixing the parmesan breadcrumb topping in a bowl
  • Add cooked noodles into the squash sauce and gently mix to combine.
    adding pasta to butternut squash cheese sauce
  • Spoon squash mac and cheese into bowls for serving and top with breadcrumb mixture. Serve immediately and enjoy!
    two bowls with butternut squash mac and cheese

Video

Notes

  • Flaky sea salt is the absolute best salt to use for roasting vegetables. I highly recommend using a flaky salt like Maldon sea salt flakes to season the squash rather than regular table salt.
  • You can use your favorite type of pasta, but rigatoni is a great choice for coating with the mac and cheese sauce. It holds up very well to this dish.
  • Cheddar and mozzarella make a perfect cheese blend for this dish, but you can also use other cheeses like gruyere or even gouda, if you like.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 70g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 725mg | Potassium: 524mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8571IU | Vitamin C: 16mg | Calcium: 340mg | Iron: 2mg