Copycat Trader Joe’s Butternut Squash Mac and Cheese Recipe

The flavor of this autumn meal is identical to that of the store-bought favorite, but it has even more personality.

Have you been waiting for the Butternut Squash Mac and Cheese from Trader Joe’s to be released on the shelves every fall? Neither can we, which is why we have developed a recipe that is a copycat that you can enjoy throughout the entire year.

This uncomplicated and handmade version maintains all of the reassuring and cheesy characteristics of the original, but it has a taste that is more strong and fresh. In addition, it can be prepared to perfection in less than an hour, making it an ideal choice for a nice meal on a weekday.

According to Giovanna Vazquez, who was a recipe cross tester, “It tastes exactly like the Mac and Cheese that you get at Trader Joe’s!”

Ingredients

• Rigatoni pasta, uncooked, 16 ounces in total
• 1 tablespoon of butter that is unsalted
• 3 cups of butternut squash, peeled and cut into cubes measuring 3/4 inches in size (from one small squash weighing 1 1/2 pounds)
• There are six fresh sage leaves.
• 1 teaspoon of fresh thyme that has been chopped, moreover for garnish
• 1 milligram of kosher salt, with more salt to taste
• Additional black pepper for garnish, in addition to a half teaspoon
• 3 ounces of natural milk
• the powdered onion, two tablespoons
• The powdered garlic, one teaspoon
• Cayenne pepper, one-eighth of a teaspoon
• a quarter of a teaspoon of freshly ground nutmeg
• 1/8 of a teaspoon of powdered turmeric
• There are two teaspoons. Mustard from Dijon
• A cup of shredded Cheddar cheese that is bright and sharp
• Shredded Gouda cheese equaling one cup
• 2 tablespoons of freshly grated Parmesan cheese, in addition to more cheese for plating

Directions

Step 1

Accumulate all of the components.

Step 2

When the water in a big pot is salted, bring it to a boil over high heat. When the pasta is al dente, add it and cook it according to the instructions on the package. Set the pasta aside after draining it and conserving one cup of the water used to cook it.

Step 3

Butter should be melted in a large Dutch oven over medium heat while the pasta is cooking. Approximately six to eight minutes after adding the butternut squash, sage, thyme, salt, and pepper, continue to cook the mixture while tossing it regularly until it is browned on all sides.

Step 4

After adding in the milk, onion powder, garlic powder, cayenne pepper, nutmeg, and turmeric, bring the mixture to a boil over high heat while stirring it off every so often. Reduce the heat to medium, cover, and continue cooking for approximately six minutes, tossing the mixture regularly, until the squash is soft.

Step 5

After transferring the squash mixture into a blender, add the mustard made with Dijon. Make sure the lid is secure on the blender, then take out the center piece so that steam may escape. Over the entrance, place a clean cloth there.

For approximately thirty seconds, process until the mixture is completely smooth. Use an immersion blender to purée the soup until it is completely smooth, which should take around three minutes.

Step 6

After adding the pasta and the pureed squash mixture to the Dutch oven, cook it over medium heat for about two minutes, or until the pasta is completely warmed through. Add the Cheddar, Gouda, and Parmesan cheeses, and continue to whisk the mixture over low heat until it becomes smooth, which should take about a minute. Mix in a quarter cup of the water that was set aside for boiling the pasta.

The sauce should be creamy and adhere to the pasta for two to three minutes, during which time you should mix it often and add the remaining boiling water, a quarter cup at a time, if required. Increase the amount of salt that you use to taste.

Step 7

Sprinkle some thyme, black pepper, and Parmesan cheese on top of each bowl once it has been divided.

Nutrition Value