If you’ve ever craved butternut squash mac and cheese trader joe’s recipe after they pulled it from shelves… you’re not alone. This creamy copycat recipe brings the same cozy fall flavors to your kitchen, no seasonal run required.
Ever since the baby arrived, my grocery runs to Trader Joe’s have become… well, let’s just say “aspirational.” Between naps, feedings, and the daily chaos, carving out an hour to hunt down my favorite seasonal mac and cheese just isn’t in the cards anymore.
That’s why this homemade version has become a lifesaver. I can prep it during nap time, pop it in the oven while juggling dinner and bedtime routines, and it always delivers that same cozy satisfaction without the last-minute store run.
And honestly, it’s even better than the original. I get to control the ingredients, adjust the spices to my taste, and sneak in a little extra comfort when I need it most. Plus, it costs a fraction of the pre-packaged version and makes enough for leftovers which is pure gold on a busy weekday.
This butternut squash mac and cheese trader joe’s recipe brings together everything I love: comfort, ease, flavor, and the quiet pride of making something warm and homemade, even on the busiest days.
Why you will love
How to make butternut squash mac and cheese trader joe’s recipe
Ingredients you will need
To make this cozy butternut squash mac and cheese Trader Joe’s recipe at home, I keep things flexible and fuss-free. Most of these ingredients are pantry staples, or easy to swap depending on what’s in the fridge or freezer.
- Butternut squash : 2 cups raw or about 12 oz cooked. When I have time, I roast it for extra flavor. But honestly? Frozen or pre-cut squash totally works in a pinch.
- Milk of choice : I usually go with whole milk for that creamy richness, but unsweetened almond milk works beautifully too.
- Spices : ½ tsp each of garlic powder, dried rosemary, thyme, sage, smoked paprika, ¼ tsp nutmeg, and a pinch of cayenne. These bring that signature warm Trader Joe’s flavor to life.
- Extra virgin olive oil : 2 tablespoons, just enough to sauté the aromatics and make everything silky.
- Bay leaf – Only one, but it adds a subtle earthy depth to the sauce.
- Cheese trio : 1 cup shredded gouda (about 6 oz), ½ cup parmesan (3 oz), ½ cup white cheddar (3 oz). I shred mine fresh it melts better and tastes richer.
- Rigatoni pasta :16 ounces. I love how the sauce clings inside the tubes. If I’m super short on time, I pre-cook the pasta during nap time and store it in the fridge.
- Salt & pepper to taste
- Optional toppings : Red pepper flakes and a drizzle of chili oil if you like a little heat. I save this step for the grown-up plates.
Step by step Instructions
Follow these quick, foolproof steps to make your own Trader Joe’s-style butternut squash mac n cheese creamy, flavorful, and perfect for busy nights.
1. Roast or steam the squash.
If you’re starting with raw butternut squash, peel and cube it, toss it with a bit of olive oil, and roast at 400°F for about 25 minutes until soft and slightly caramelized. Or steam it if you’re short on time (I do this while feeding the baby with one hand multitasking at its finest).
2. Cook the pasta.
Boil your rigatoni in salted water until al dente. I usually do this early in the day if I know the evening will be chaotic. Drain and set aside.
3. Make the sauce base.
In a large saucepan, heat the olive oil over medium heat. Add the bay leaf and all your dried spices—garlic powder, rosemary, thyme, sage, paprika, nutmeg, cayenne. Let them bloom for about a minute until your kitchen smells like fall in a pot.
4. Blend the squash.
In a blender, combine the cooked squash with the milk and a pinch of salt. Blend until silky smooth. (Sometimes I sneak in a splash more milk for extra creaminess.)
5. Combine sauce and cheese.
Pour the squash mixture into your spiced saucepan, remove the bay leaf, and slowly stir in all the shredded cheeses. I always taste-test at this point usually with a little spoon and a big smile.
6. Mix in the pasta.
Fold the cooked rigatoni into the cheesy squash sauce until every piece is coated in that dreamy golden goodness. If it looks a little thick, add a splash more milk.
7. Serve or bake.
You can serve it straight from the stove for a creamy stovetop version. Or, transfer to a baking dish, top with extra cheese, and bake at 375°F for 15–20 minutes until bubbly and golden. (I do this when I want that crispy top everyone fights over.)
8. Optional toppings.
Add red pepper flakes or a drizzle of chili oil for a grown-up twist. My husband loves this part I usually skip it for the kiddos.
Equipment
- sheet pan for roasting squash
- saucepan for cheese sauce
- pot for boiling pasta
- blender or immersion blender to puree squash
- spoon or whisk to stir sauce and combine pasta
Ingredients
- 2 cups butternut squash, peeled and cubed (or pre-cooked frozen)
- 1 box elbow macaroni or pasta of choice
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup diced yellow onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg (optional)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1 cup shredded cheddar cheese (plus more if desired)
- 1/4 cup parmesan cheese, grated
- 1 tsp mustard or Dijon (optional)
- 1 chili flakes or paprika (optional topping)
Instructions
- If starting with raw squash: peel and cube, toss with olive oil, and roast at 425ºF for about 25–30 minutes until tender. Or steam/microwave if preferred.
- Boil your pasta in salted water and drain. Set aside. You can prep this early in the process for ease later.
- In a large saucepan, heat olive oil over medium heat. Add butter, onion, garlic, salt, pepper, and nutmeg (optional). Sauté until soft and fragrant — about 4 minutes.
- Add roasted squash, milk, and blend until smooth using an immersion blender or blender. Simmer until creamy.
- Stir in cheeses (cheddar and parmesan) and mustard (if using), whisking until smooth and melted.
- Pour the cheese sauce over the drained pasta and mix until coated. Add splash of milk if it thickens too much. Serve as is or bake with more cheese at 375°F for 10 minutes.
- Top with chili flakes, paprika, or crispy breadcrumbs for added flavor. Enjoy!
Notes
Nutrition
Tips for Perfect butternut squash mac and cheese trader joe’s recipe
Prep the squash ahead.
If you’re roasting or steaming your butternut squash from scratch, do it the night before or while prepping lunch. Store it in an airtight container in the fridge for up to 3 days it makes this butternut squash mac and cheese Trader Joe’s recipe come together in a snap.
Cook the pasta in advance.
Boil the rigatoni earlier in the day (or even the night before), toss it with a little olive oil so it doesn’t stick, and keep it chilled. It cuts 15 minutes off your dinnertime hustle.
Freeze in portions.
This recipe is super freezer-friendly. I portion it into reusable glass containers perfect for quick lunches or backup dinners when the day totally derails.
One-pot cleanup trick.
If you skip the baked version, you can do everything sauce and mixing in one large sauté pan. Fewer dishes = more time for… well, everything else.
Add the heat after.
If you’ve got spice-averse little ones, skip the chili oil and flakes during cooking. Just drizzle it on your portion at the end. Everyone wins.
butternut squash mac and cheese trader joe’s recipe: Common Questions Answered
Q1: What is in Trader Joe’s butternut squash mac and cheese?
Trader Joe’s version includes butternut squash purée, three cheeses (cheddar, parmesan, and gouda), milk, and a blend of spices like nutmeg, sage, and paprika. This homemade butternut squash mac and cheese Trader Joe’s recipe recreates that same rich, savory flavor using real ingredients you can adjust to your taste.
Q2: Can you freeze Trader Joe’s butternut squash mac and cheese?
Yes, both the store-bought and homemade versions freeze really well. I like to portion leftovers into glass containers or freezer bags. To reheat, just pop it in the microwave or oven with a splash of milk to bring back the creaminess.
Q3: Is Trader Joe’s butternut squash mac and cheese seasonal?
Yes, the original Trader Joe’s butternut squash mac and cheese is usually available in the fall. That’s why I created this copycat recipe to enjoy it all year long, even when it disappears from the shelves!
Q4: How do you make butternut squash mac and cheese from scratch?
Start by roasting or steaming squash, blending it with milk and spices, then melting in a trio of cheeses. Mix with cooked pasta and either serve creamy or bake until golden. This Trader Joe’s butternut squash mac and cheese copycat recipe walks you through each step so it’s easy and foolproof, even on busy weeknights.
Why This Butternut Squash Mac and Cheese Recipe Is Worth Making at Home
Making this butternut squash mac and cheese Trader Joe’s recipe myself has been such a game changer. Not only has it saved me time and money I no longer have to plan a special trip to Trader Joe’s but it’s brought something even better into our home: warmth, togetherness, and that irresistible aroma filling the kitchen.
As the pasta bakes and the cheesy, herby scent drifts through the house, it feels like everything slows down for a moment. The kids wander in curious, my partner smiles from the hallway, and for once, dinner feels less like a chore and more like a little celebration.
This butternut squash mac and cheese Trader Joe’s recipe isn’t just about taste it’s about creating comfort from scratch, even on the busiest days. I hope it brings that same joy to your family, too.
Let me know if it made your evening a little cozier I’d love to hear about it!
Trader Joe’s Copycat Meals You Can Actually Make at Home
Busy mama life doesn’t leave much room for grocery runs, so I started recreating our Trader Joe’s favorites at home. These easy, budget-friendly meals like the spicy lentil wrap and wine country chicken salad make weeknights feel a little more special.
Dip into More copycat Trader Joe’s Comforts
Love this homemade twist on Trader Joe’s butternut squash mac and cheese? You’re going to swoon over these creamy, cozy copycat dips from buffalo chicken to the famous green goddess dressing. They’re quick, crowd-pleasing, and just as comforting.
