Let’s just get right to it shall we! Have you had the Trader Joe’s Butternut Squash Mac & Cheese?! Holy smokes! It’s like fall and cozy comfort food all wrapped up in one dish. I live 3+ hours from Trader Joe’s so it’s far and few that I get to have this amazing dish, so I’m recreating it!
Let’s get started!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
1 box cooked elbow noodles
1 cup puréed butternut squash
2 cups milk
1/2 cup Asiago cheese, cut into slices
1/2 cup cheddar cheese, cut into slices
1/2 cup Gouda, cut into slices
3 T butter
1/4 cup flour
salt & pepper to taste
1. In a large pot, fill with water and let boil. Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
2. Meanwhile, steam your butternut squash, I like to buy frozen butternut squash and steam. Add to a blender and blend until smooth and creamy.
3. Melt the butter in a medium sauce pot over medium heat. Sprinkle the flour evenly and whisk until incorporated. Slowly add in milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
4. Reduce heat and whisk in cheese, pureed squash, salt and pepper. Let the cheese melt. Add sauce to noodles. At this point you can enjoy as is or transfer mixture to prepared baking dish. Sprinkle with breadcrumbs or shredded cheese and bake 20 minutes at 350. Set oven to high broil to brown the top for a minute.