One Pot Copycat Trader Joe’s Butternut Squash Mac and Cheese
Updated Sep 12, 2026
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This One Pot Copycat Trader Joe’s Butternut Squash Mac and Cheese lets you make the wildly popular seasonal favorite anytime of year. It’s even creamier and cheesier, cooks entirely in one pot, and uses a can of pumpkin purée for a similar flavor without having to roast and blend butternut squash.
Plus, it uses the whole can of pumpkin and a full box of pasta, so there are no awkward leftovers.
Looking for more fall pasta recipes? Try my Baked Boursin and Butternut Squash Pasta or Brown Butter Sage Butternut Squash Ravioli next!
🐝 Quick Look: Trader Joe’s Butternut Squash Mac and Cheese
- What it is: A creamy, cheesy one-pot copycat of Trader Joe’s seasonal favorite.
- Why you’ll love it: Truly one pot, extra creamy, and made with easy-to-find canned pumpkin.
- Time: 10 minutes prep, 30 minutes cook, 40 minutes total.
- Main ingredients: Mezzi rigatoni, pumpkin purée, Gouda, Cheddar, and Parmesan.
- Best for: An easy fall dinner or satisfying a Trader Joe’s craving year-round.
Why You’ll Love This Recipe
- It’s truly one pot: The pasta cooks right in the sauce, with no separate pot of water and no squash to roast or blend. If you love one-pot mac and cheese, try my One Pot Orzo Mac and Cheese next!
- You can make it year-round: Trader Joe’s Butternut Squash Mac and Cheese is famously seasonal, but this version uses easy-to-find canned pumpkin. For more butternut squash, try my Butternut Squash Brown Butter Miso Pasta.
- It’s extra creamy and cheesy: Gouda, Cheddar, and Parmesan make it even creamier and cheesier than the frozen original. Try my French Onion Mac and Cheese for another favorite homemade mac and cheese!
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Pumpkin Purée: An easy alternative to butternut squash that adds creaminess and subtle sweetness without roasting or blending a whole squash.
- Mezzi Rigatoni: Trader Joe’s uses mezzi rigatoni in its Butternut Squash Mac and Cheese, so I use the same pasta shape in this homemade version.
- Gouda, Cheddar & Parmesan: This three-cheese combination gives the sauce its creamy texture and savory, cheesy flavor. The same combo Trader Joe’s uses
Tips and Substitutions
- Pumpkin or butternut squash: Canned pumpkin makes this recipe especially easy and has a very similar flavor and texture to butternut squash. For an even closer match to Trader Joe’s, use an equal amount of butternut squash purée if you can find it. Make sure you use 100% pure pumpkin, not pumpkin pie filling.
- Use another short pasta: Mezzi rigatoni is closest to the Trader Joe’s version, but another short pasta shape will work. Keep in mind that the cooking time and amount of liquid needed may vary.
- Keep extra liquid nearby: One-pot pasta can absorb different amounts of liquid depending on the pasta, pot, and heat level. Add a splash of milk or broth if needed before the pasta is al dente.
- Shred your own cheese: Freshly shredded cheese melts more smoothly into the sauce than pre-shredded cheese. You can swap the medium Cheddar or Gouda for another good melting cheese, but it will change the Trader Joe’s-inspired flavor.
- Keep the sauce loose: The sauce will continue to thicken as it sits, so take it off the heat while it’s still a little looser than you ultimately want it.
How to Make One Pot Butternut Squash Mac and Cheese
See the recipe card below for full instructions and exact amounts.
- Melt the butter and cook the seasonings until fragrant.
- Add the milk, broth, Dijon, salt, and pasta, then cook until just shy of al dente.
- Stir in the pumpkin purée and cook until the pasta is al dente.
- Remove from the heat and stir in the cheeses until melted and creamy.
Recipe FAQs
Why is my pasta taking longer to cook in the sauce?
Pasta generally cooks more slowly in a creamy sauce than it does in a large pot of boiling water. The exact time can also vary depending on your pasta shape, brand, cookware, and heat level. Keep the mixture at a gentle simmer and add a splash of milk or broth if it gets too dry before the pasta is al dente.
Can I make this Trader Joe’s Butternut Squash Mac and Cheese ahead of time?
Yes, but it’s creamiest right after cooking. If you make it ahead, leave the sauce slightly looser than you normally would because the pasta will continue absorbing liquid. Reheat gently with a splash of milk or broth to make it creamy again.
Can I use fresh butternut squash in this Trader Joe’s Butternut Squash Mac and Cheese?
Yes. Cut a butternut squash in half lengthwise and scoop out the seeds. Roast cut-side down at 425°F until very tender. Scoop out the flesh and blend until completely smooth, then use 15 ounces of the purée in place of the canned pumpkin. This requires a little more prep but gives the mac and cheese an even closer butternut squash flavor.
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One Pot Copycat Trader Joe’s Butternut Squash Mac and Cheese
This homemade version of the popular frozen Trader Joe’s Butternut Squash Mac and Cheese is creamy, cheesy, and even better than the original! It’s truly made in one pot and uses a can of pumpkin, so there’s no butternut squash to roast or blend.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Sage
- ½ teaspoon Dried Thyme
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cayenne
- 3 ½ cups Whole Milk
- 1 ½ cups Reduced Sodium Vegetable Broth
- 1 teaspoon Dijon Mustard
- 1 teaspoon Kosher Salt
- 1 pound Mezzi Rigatoni
- 15 ounces Pumpkin Puree, 1 can
- 4 ounces Gouda Cheese, about 1 cup shredded
- 4 ounces Medium Cheddar Cheese, about 1 cup shredded
- 2 ounces Parmesan Cheese, about ½ cup shredded
Instructions
- Bloom the seasonings: Melt the butter in a large pot over medium-low heat. Add the onion powder, garlic powder, sage, thyme, black pepper, nutmeg, and cayenne. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the liquid: Pour in the milk and vegetable broth. Stir in the Dijon mustard and salt, then bring to a gentle simmer.
- Cook the pasta: Add the mezzi rigatoni and cook until just shy of al dente, about 15–20 minutes, stirring frequently. Cooking time will vary depending on the heat level, pasta brand and shape, and cookware used. Add additional milk or broth as needed if the liquid is absorbed before the pasta is cooked.
- Add the pumpkin: Stir in the pumpkin purée and cook for 1–2 minutes, or until the pasta is al dente and the pumpkin is heated through.
- Add the cheese: Remove from the heat. Add the Gouda, Cheddar, and Parmesan a handful at a time, stirring until melted and creamy. Add a splash of milk or broth as needed to reach your desired consistency. Taste and adjust the salt as needed.
Video
Notes
- Pumpkin/butternut squash: I use one 15-ounce can of 100% pure pumpkin purée because it’s easy to find and gives the finished mac and cheese a very similar flavor and texture. For an even closer match to Trader Joe’s, use 15 ounces of canned butternut squash purée if you can find it. You can also roast butternut squash until very tender and blend until smooth. Do not use pumpkin pie filling.
- Pasta: Trader Joe’s uses mezzi rigatoni, so I used De Cecco Mezzi Rigatoni to test this recipe. Other short pasta shapes will work, but the cooking time and amount of liquid needed may vary.
- Broth: I recommend reduced-sodium vegetable broth so you have better control over the salt level. Chicken broth also works if you don’t need the recipe to be vegetarian. Keep extra broth nearby and add a splash as needed if the liquid is absorbed before the pasta is al dente.
- Cheese: For the smoothest sauce, shred the Gouda, medium Cheddar, and Parmesan yourself using the large holes of a box grater. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. You can use a different Cheddar or substitute another mild, melty cheese for the Gouda, but changing the cheeses will alter the flavor of the Trader Joe’s-inspired version.
- Consistency: The mac and cheese should look a little looser than you want when you first finish it because the sauce will continue to thicken as it sits. Stir in additional milk or broth as needed to keep it creamy.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
Nutrition
Calories: 616kcal, Carbohydrates: 73g, Protein: 28g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 904mg, Potassium: 600mg, Fiber: 5g, Sugar: 12g, Vitamin A: 11795IU, Vitamin C: 3mg, Calcium: 565mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I stopped eating gluten this year and was devastated that I won’t be able to eat my favorite seasonal food from Trader Joe’s. I made this with gluten free pasta and it is nearly indistinguishable from the Trader Joe’s one. I’m thrilled. Aside from the gluten free pasta, I followed the recipe exactly. Thank you!
I probably doubled all the seasonings as well as used bay leaves while the liquids simmered and a mix of white and black pepper. I also did 6oz of the gouda and cheddar and 4oz of parmesan, and it turned out phenomenal. Absolutely love this recipe, so easy to follow and make your own, and I will be creating this again!
So happy to hear those modifications worked well! It’s hard to have too much cheese 🙂 Thank you for making the recipe and leaving a review!
Just as good, if not better than the TJ’s version!
Amazing to hear! Thank you so much for trying the recipe and leaving a review!
This is so good! Would love another copycat without the 4 cheese dip. Not so sure they always have that at TJs anymore