Butternut Squash Mac and Cheese with Trader Joe's Crackers

This Butternut Squash Mac and Cheese with Trader Joe's Crackers is the perfect addition to your Thanksgiving spread. 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.

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Why you'll love this savory mac and cheese

Anyone else’s make mac & cheese for Thanksgiving? My family 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.”

However, I'm here to say that I was wrong. It's absolutely delicious! So, of course, I made my own. 😊

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!

Butternut Squash Mac and Cheese with made with Trader Joe's ingredients

This Butternut Squash Mac and Cheese recipe has a few moving parts, so I've broken down what ingredients you'll need for each piece here:

For the pasta and veggie mixture:

Pasta: I used Banza Chickpea Noodles. However, you can use whatever you'd like.

Cooking Oil: I recommend using either Extra Virgin Olive Oil or an olive oil spray.

Butter: Adds such rich flavor.

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 for sneaking in veggies!

For the 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.

Thyme: I used the fresh stuff. Adds yummy flavor!

Pasta Water: You'll want to grab some of the pasta water before straining your noodles. The starch will help thicken our sauce. 

Vegetable Broth: This will help create our sauce.

Nutritional Yeast: To enhance the flavor of our cheeses.

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.

Hot Sauce: Adds such a fun kick!

For the 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.

Grab these kitchen tools to make this butternut squash mac and cheese

To make this Butternut Squash Mac and Cheese, you'll need a baking sheet pan, vegetable peeler, cutting board, chef’s knife, sauce pot, strainer, skillet, cheese grater, immersion blender, 9 x 13 baking dish, blender or food processor, and a mixing spoon. You'll also need measuring cups and spoons.

How to make this Butternut Squash Mac and Cheese with Trader Joe's Crackers

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.
2. Halve the butternut squash and use a spoon to scoop out the seeds. Then, using a vegetable peeler, remove the skin.
3. 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.
4. 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!
5. 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.
6. 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.
7. Next, using an immersion blender (if you do not have one, use step 9), start blending the sauce. It's going to be very thick. Add vegetable broth in ¼ cup increments, blending between each one.
8. Then, stir in nutritional yeast and 1 ½ 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.
9. [If you do not have an immersion blender, grab your blender or food processor]. Pour in the contents of your sauce. Blend or process until you achieve a creamy consistency.
10. Now it's time to assemble the mac and cheese! Spray your 9x13" baking dish with cooking spray. Pour the cooked noodles in the dish.
11. Then, add your sautéed vegetable mixture to the dish.
12. Pour butternut squash cheese sauce over the entire dish. Mix everything up so the sauce covers everything.
13. Top with the remaining ¼ cup shredded cheese and crumbled crackers. Bake for 15-18 minutes or until dish is hot and cheese is melted.
14. Broil for 2-3 minutes for a bubbly, cheesy bake!

Butternut Squash Mac and Cheese FAQ

How should I store this butternut squash mac and cheese?
Store in an airtight container for 3-5 days in the refrigerator. To reheat, place in a microwave safe dish and microwave in 60 second intervals until the dish is hot and ready to serve.

Do you have any tips for success?
An immersion blender, blender, or food processor is key to achieving a creamy sauce consistency. Also, ensure the butternut squash is thoroughly cooked so it’s easy to blend.

Does this dish freeze well?
I haven’t tried freezing this, but here's a tip on freezing and reheating pasta from Martha Stewart herself: Always cool food first. Divide into two, 8-inch square freezer-to-oven baking dishes. To avoid freezer burn, wrap tightly in plastic. Label and date, and freeze up to three months.

Can I use frozen butternut squash?
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.

Can this recipe be made gluten free?
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.

What sides go well with butternut squash mac and cheese?
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 to this dish to make it a full meal.

Pasta night just got even better with these recipes

Chicken Ranch Mac and Cheese

Creamy Sweet Potato Pasta Recipe

One Pot Pasta Alfredo

Roasted Butternut Squash Soup

Harvest Chicken Casserole

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, something that you think it might need, or just say hi!

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