Butternut Squash Mac & Cheese

 Indulge your autumn cravings with this irresistibly creamy Butternut Squash Mac & Cheese! Made with velvety butternut squash, sharp white cheddar, creamy gouda, and perfectly cooked rigatoni, this dish is the epitome of fall comfort food.  

Let’s be real—fall is practically an invitation to dive into hearty, satisfying meals. As much as I aim to stick to lighter options, there’s just something about crisp, chilly weather that calls for cozy dishes like this one.  

This year, my pasta cravings have hit an all-time high. So when my daughter suggested recreating Trader Joe’s famous Butternut Squash Mac & Cheese, I couldn’t resist. After all, why settle for regular mac & cheese when you can have a gourmet twist? This recipe checks all the boxes for a cozy, indulgent fall treat!

Ingredients

• 1 butternut squash large, about 4 cups cubed
• 2 Tablespoons salted butter
• 1 vidalia onion chopped
• 2 cloves garlic minced
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1/2 teaspoon dried thyme
• pinch cayenne pepper
• 16 ounces dried pasta I used rigatoni
• 1 1/2 cups white cheddar cheese shredded
• 1 1/2 cups gouda cheese shredded
• 2 Tablespoons fresh sage minced
• 1/4 cup parmesan cheese shredded

Instructions

1. Roast the squash. To roast: cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and place skin side down on a rimmed baking sheet. Bake at 400° for 45 minutes or until fork tender. Use a large spoon to scoop out the flesh.
2. While the squash is roasting, melt butter in a large stock pot over medium heat. Add the chopped onion and sauté 1 minute. Add the minced garlic and continue sautéing until the onion is translucent.
3. Add the roasted squash and spices; cook for 3-5 minutes. Remove from heat.
4. Boil the noodles according to package instructions, until al dente.
5. While the noodles are boiling, add the squash mixture, chicken broth, and milk to a high power blender or food processor. Blend on high speed 1-2 minutes, until smooth and creamy.
6. Transfer the squash purée back to the stock pot; heat over medium until warmed through. Add the shredded cheese and stir until completely melted.
7. Add the drained noodles to the cheese sauce; stir to combine. Garnish with fresh sage and shredded parmesan cheese.

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