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.
Servings: 6
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
