By Julia Anne Favaro

Trader Joe’s Butternut Squash Mac & Cheese is one of their most popular fall items. Quick to sell out every year, this frozen meal is highly sought after for its autumnal twist on mac and cheese. Notes of nutmeg and sweet butternut squash create an aromatic and warm meal for a brisk autumn day. Making this mac and cheese at home elevates the dish and is sure to please as a Thanksgiving side. 

Recipe Credit: Justine Doiron

Photo Credit: Julia Anne Favaro

Ingredients:

• 2 cups butternut squash, 12 ounces of cooked squash
• ¾ cup of milk of choice
• ½ teaspoon garlic powder
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon sage
• ½ teaspoon smoked paprika
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne
• 2 tablespoon extra virgin olive oil
• 1 bay leaf
• 1 cup shredded gouda (6 ounces)
• ½ cup shredded parmesan (3 ounces)
• ½ cup shredded white cheddar (3 ounces)
• 16 ounces rigatoni pasta 
• salt & pepper to taste
• Red pepper flakes for topping (optional)
• Chili oil for topping (optional)

Instructions:

1. Preheat oven to 400℉.
2. Roast squash for 25 minutes or until soft.
3. Grate all of the cheese and set aside.
4. When the squash is done, let it cool and scoop the inside out. Add it to a blender. Add in the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg, and cayenne. Blend until combined.
5. Add the olive oil and bay leaf to a large pot or dutch oven and heat on medium. Stir in the butternut purée. Cook on low heat, stirring occasionally. 
6. Cook the pasta in a separate pot for about 6-8 minutes or until al dente. Drain and save ½ cup of the pasta water.
7. Pour the pasta into the sauce. Alternate between adding in the cheeses and pasta water. Stir until the cheese melts and the sauce coats all the pasta. 
8. Top with red pepper flakes and chili oil and serve.