Copycat Trader Joe's Butternut Squash Mac and Cheese
You can make a rustic pasta dish even better than Trader Joe's butternut squash mac and cheese at home! It's cheesy, earthy, & so comforting!
Servings: 12 servings
Calories: 485kcal
Equipment
Ingredients
- 1 medium butternut squash (about 4 cups when cubed)
- 1 large yellow onion
- 1 tablespoon olive oil
- 1 garlic head
- 1 lb rigatoni pasta
- 4 tablespoon unsalted butter
- 10 fresh sage leaves (divided)
- 2 cups pasta water
- ½ teaspoon fresh thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon nutmeg
- 2½ teaspoon sea salt
- 2 teaspoon stone ground mustard
- 1 cup milk
- 2 cups cheddar cheese (shredded)
- 2 cups gouda cheese (shredded)
- 1 cup parmesan cheese (shredded, divided)
Garnish Ingredients
- pepitas
- red pepper flakes
- truffle oil
Instructions
- Chop ends off butternut squash, then slice into quarters and scoop out the seeds. Add to a parchment paper-lined baking sheet, along with halved onion and rub them with olive oil. Chop the top off a head of garlic, then add to tray and drizzle with remaining olive oil. Roast in a preheared 400℉ oven for 30-40 minutes or until fork-tender.
- Boil pasta according to package instructions. When noodles are al dente, drain, reserving 2 cups of pasta water for the sauce.
- Allow 4 tablespoon of butter to brown slightly over medium-low heat, stirring often. Reduce heat to low and add 7 sage leaves, frying for about 30-60 seconds. Remove sage and drizzle infused butter over pasta, then gently stir to coat noodles.
- Chop squash into cubes, then add to a large bowl (or blender) along with roasted garlic cloves (peeled), onion, pasta water, fresh thyme, 3 fresh sage leaves, smoked paprika, cayenne pepper, nutmeg, salt, mustard, and milk. Blend until smooth.
- Reduce heat to low and add sauce to pasta, gently stirring until incorporated. Shred the cheddar, Gouda, and half of the Parmesan, then mix until combined.
- Serve in individual bowls and top with remaining Parmesan cheese, pepitas, red pepper flakes, and a small swirl of truffle oil (optional).
Notes
-
- The sage leaves should be nice and crispy after frying in butter. I recommend setting them aside and using them as a garnish later!
- Want to make it high protein or gluten-free? Use chickpea pasta instead of rigatoni!
- After roasting, let your veggies cool slightly before cutting & blending so the steam can escape.
- Instead of tossing the seeds, you can use them to make these spicy roasted pumpkin seeds.
- I recommend shredding blocks of cheese rather than buying the cheese pre-shredded, as this usually results in a creamier, less stringy texture.
- Finish it off with a high-quality truffle oil. Cheap truffle oils tend to have an artificial taste that can ruin an entire dish!
Nutrition
Serving: 1cups | Calories: 485kcal | Carbohydrates: 39g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 1092mg | Fiber: 3g | Sugar: 5g
