This homemade version of Trader Joe’s Butternut Squash Mac and Cheese is the perfect, cozy fall meal. It’s creamy, cheesy, savory, and absolutely delicious! Also a great way to sneak in some extra veggies for those kiddos and picky eaters, too.
About this Mac and Cheese
Anyone else’s family make mac & cheese for Thanksgiving? We just started a few years ago and I look forward to it now! Creamy mac and cheese with hearty turkey, savory stuffing, and sweet cranberry sauce…it’s SO good!
Speaking of mac and cheese…I also noticed a lot of bloggers sharing about butternut squash mac and cheese. And honestly, I didn’t give it the time of day. I always snickered thinking “There’s no way that’s good.”
But then I tried Trader Joe’s Butternut Squash Mac and Cheese from the frozen section (also thinking, “There’s no way that’s good”) and fell in LOVE and knew I could make a homemade version.
This Butternut Squash Mac and Cheese topped with Trader Joe’s crackers is next level savory and cheesy, and it tastes incredible. Butternut squash blends so beautifully into a rich, creamy sauce and is complemented so well by crispy cornbread crackers. And thanks to the cheese, you don’t even taste the veggies. It’s a great way to sneak in some in for those kiddos and picky eaters, too! We loved this one in our house!
And if you want to try other mac and cheese variations, also check out these Mac and Cheese Muffins, this Lighter Mac and Cheese, this Baked Gouda Mac and Cheese or this Chicken Ranch Mac and Cheese, too!
Recipe Ingredients
Pasta and Veggie Mixture:
- Pasta: I used Banza Chickpea Noodles. However, you can use whatever you’d like. Shells or elbow noodles are most classic for mac and cheese.
- Onion: I used a white one for a little sweetness. However, you could use a red onion for bolder flavor.
- Mushrooms: I promise, you won’t even taste them once they’re coated in our delicious butternut squash cheese sauce. This recipe is so great at sneaking in veggies!
Sauce:
- Butternut Squash: Who knew this veggie could taste so good in mac and cheese? We’ll be using a medium-sized one for this recipe and it gets puréed until nice and smooth.
- Thyme: I used the fresh stuff. Adds yummy, fresh, earthy flavor.
- Vegetable Broth: This will help thin out our sauce create our sauce.
- Cheese: I used a variety of shredded cheese here. Aged gouda, mozzarella, and provolone. However, feel free to use what you like! And remember to also save some for the topping.
Topping:
- Crackers: I crushed up some Trader Joe’s cornbread crisps and sprinkled them on top of the cooked mac and cheese for some texture. It really makes a huge difference! You could also use breadcrumbs, ritz crackers, or cheeze-it’s, too.
- Cheese: We’ll sprinkle some more on the top to help create a cheesy, bubbly pasta bake.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Step 1: First, we’ll need to prepare the butternut squash. Preheat the oven to 375°F. Then, line a baking sheet with tinfoil and spray with cooking oil.
Halve the butternut squash and use a spoon to scoop out the seeds. Then, using a vegetable peeler, remove the skin.
Place the squash halves face down on the cutting board. Cut into ¼” strips, and then again into small cubes. Place the butternut squash cubes on the baking pan and toss in cooking oil, salt, and pepper. Bake for 35 minutes. Don’t turn off the oven when done as we’ll use it at the same temperature to bake our mac and cheese
Step 2: While the squash cooks, prepare your pasta according to package instructions. NOTE: You’ll need to save some pasta water before straining to use in the sauce!
Step 3: Prepare your other vegetables while the squash cooks as well. Add butter to a skillet and melt over medium heat. Sauté onion for 3-4 minutes. Then, add mushrooms and any other vegetables you may have. You could also use spinach, red pepper, broccoli, etc. Whatever sounds good to you! Once soft, set vegetables aside.
Step 4: When butternut squash is done roasting, it’s time to work on the cheese sauce. Melt butter in a sauce pot over medium heat. Add the roasted butternut squash cubes, fresh thyme leaves, hot sauce, and pasta water.
Next, using an immersion blender (or add everything to a food processor/blender), start blending the sauce. It’s going to be very thick. Add vegetable broth in ¼ cup increments, blending between each one.
Then, stir in nutritional yeast and 1 1/2 cup cheese (I used a blend of sharp cheddar and aged gouda). It should melt right in, but if you need to blend again, go ahead.
Step 5: Now it’s time to assemble the mac and cheese! Spray your 9×13″ baking dish with cooking spray. Pour the cooked noodles in the dish. Then, add your sautéed vegetable mixture to the dish. Pour butternut squash cheese sauce over the entire dish. Mix everything up so the sauce covers everything.
Step 6: Top with the remaining 1/4 cup shredded cheese and crumbled crackers. Bake for 15-18 minutes or until dish is hot and cheese is melted. Broil for 2-3 minutes for a bubbly, cheesy bake! Looking for the perfect pairing? Try this Orange Chicken Trader Joe’s recipe.
Recipe FAQs
Store in an airtight container for 3-5 days in the refrigerator. To reheat, place in a microwave safe dish and microwave for 60-90 seconds until warm throughout. I like to stir in a 1/2 tbsp or so of butter or oil to ensure it isn’t dried out.
You can use frozen and then thawed butternut squash; however, I recommend using fresh because the caramelization the squash gets from roasting in the oven really elevates the flavors of the entire dish.
Absolutely! Just make sure to check the packaging of the noodles you’re using. You’ll also need to use gluten free crackers for topping.
The fall flavors in this dish will pair so well with a roasted vegetable like brussels sprouts or green beans. You could also serve alongside a simple salad for a well balanced meal. Try adding cooked protein like grilled chicken, salmon or tofu to this dish to make it a full meal.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Trader Joe’s Butternut Squash Mac and Cheese Copycat Recipe
Equipment
- Baking sheet
- Cutting Board
- Knife
- Vegetable peeler
- Sauce pot
- skillet
- strainer
- cheese grater
- Immersion blender
- Blender or food processor
- 9×13 baking dish
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 1 medium butternut squash
- cooking spray or olive oil
- 8 oz pasta, I used Banza chickpea noodles
- ½ cup pasta water
- 1 tbsp butter
- ½ cup white onion, diced
- ¼ cup mushrooms, diced
- 4 stalks thyme, fresh
- 1 cup vegetable broth
- 1 tsp hot sauce
- 2 tbsp nutritional yeast
- 1¾ cup shredded cheese
- 1 cup crackers
Instructions
- First, we'll need to prepare the butternut squash. Preheat the oven to 375°F. Then, line a baking sheet with tinfoil and spray with cooking oil.
- Halve the butternut squash and use a spoon to scoop out the seeds. Then, using a vegetable peeler, remove the skin.
- Place the squash halves face down on the cutting board. Cut into ¼” strips, and then again into small cubes. Place the butternut squash cubes on the baking pan and toss in cooking oil, salt, and pepper. Bake for 35 minutes. Don't turn off the oven when done as we'll use it at the same temperature to bake our mac and cheese.
- While the squash cooks, prepare your pasta according to package instructions. NOTE: You'll need to save some pasta water before straining to use in the sauce!
- Prepare your other vegetables while the squash cooks as well. Add butter to a skillet and melt over medium heat. Sauté onion for 3-4 minutes. Then, add mushrooms and any other vegetables you may have. You could also use spinach, red pepper, broccoli, etc. Whatever sounds good to you! Once soft, set vegetables aside.
- When butternut squash is done roasting, it's time to work on the cheese sauce. Melt butter in a sauce pot over medium heat. Add the butternut squash, fresh thyme leaves, hot sauce, and pasta water.
- Next, using an immersion blender, start blending the sauce. It's going to be very thick. Add vegetable broth in ¼ cup increments, blending between each one.
- Then, stir in nutritional yeast and cheese. It should melt right in, but if you need to blend again, go ahead.
- Grab your blender or food processor and pour in the contents of your sauce. Blend or process until you achieve a creamy consistency.
- Now it's time to assemble the mac and cheese! Spray your 9×13" baking dish with cooking spray. Pour your noodles in the dish.
- Then, add your sautéed vegetable mixture to the dish.
- Pour butternut squash cheese sauce over the entire dish. Mix everything up so the sauce covers everything.
- Top with more shredded cheese and crumbled crackers. Bake for 15-18 minutes or until dish is hot and cheese is melted.
- Broil for 2-3 minutes for a bubbly, cheesy bake!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Butternut Squash Mac & Cheese calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Okay this recipe is truly DROOL WORTHY. I’m honestly not a huge mac n cheese fan but the butternut squash twist was so delicious. I topped mine with fried sage and walnuts because I didn’t have any crackers on hand & *chefs kiss*
I am obsessed with this recipe to say the least. So delicious and the butternut squash adds so much to it. The crackers on top were great for a crunch. Great for leftovers too!
One of my new favorite recipes. I made this for thanksgiving and there was barely any crumbs left by the end of dinner! Everyone loved it and asked me to share the recipe asap. In my opinion, it’s even better than the Trader Joe’s version!! Can’t wait to make this again soon 🙂
This recipe is great especially for someone who is lactose intolerant. I loved the flavor of this dish. My family loved when I made it for dinner, and it works great for leftovers!
As someone who is allergic to dairy, I CRAVE mac and cheese. This dish hit my craving! It was so yummy and creamy. I substituted the butter for olive oil butter and used Daiya dairy-free cheese. I also did not have an immersion blender, so I used my regular blender, and while that took longer, it was well worth it.
This recipe is worth the time it is to make!! so creamy, so tasty, so good!