Butternut Squash Mac and Cheese! The most delicious fall comfort food meets the classic goodness of mac and cheese. It is creamy, cheesy, and perfect for cozy evenings. This recipe is inspired by the original Trader Joe's fan-favorite fall item! It is my personal favorite, and I wanted to create my own version at home. So excited for you guys to enjoy this one! Such a winner.Â
1cupGrated Cheddar (I used sharp white "unexpected cheddar" from Trader Joes)
1cupGrated Gouda (I also bought TJs Gouda and grated it)
½cupGrated Parmesean
1.50cupsPasta Water (starchy water from the pasta pot)
3cupsPasta of your choice (enough for 4 people)
Directions:
1
Start with prepping the butternut squash. You can buy it pre-cubed or cut a whole squash yourself. If you cut on yourself, remove the skin.
2
Set oven to 400. Toss the cubed squash with olive oil, salt, pepper, nutmeg, paprika, and sage. Roast for 25 minutes.
3
While squash is roasting, prep the remainder of the ingredients.
4
Prepare to cook pasta by boiling salted water.
5
Just before butternut squash is done roasting, heat up olive oil on medium in a deep pan. Add in shallots and mix for 1 min. Reduce heat to low and add minced garlic and butter. mix.
6
Add in stock and cream and mix. Bring heat up slightly to medium-low.
7
Add in roasted butternut squash (when done). Mix, cover and simmer for 5 minutes.
8
(At this point you can add in pasta to the water. Cook according to box instructions.)
1cupGrated Cheddar (I used sharp white "unexpected cheddar" from Trader Joes)
1cupGrated Gouda (I also bought TJs Gouda and grated it)
½cupGrated Parmesean
1.50cupsPasta Water (starchy water from the pasta pot)
3cupsPasta of your choice (enough for 4 people)
Directions
1
Start with prepping the butternut squash. You can buy it pre-cubed or cut a whole squash yourself. If you cut on yourself, remove the skin.
2
Set oven to 400. Toss the cubed squash with olive oil, salt, pepper, nutmeg, paprika, and sage. Roast for 25 minutes.
3
While squash is roasting, prep the remainder of the ingredients.
4
Prepare to cook pasta by boiling salted water.
5
Just before butternut squash is done roasting, heat up olive oil on medium in a deep pan. Add in shallots and mix for 1 min. Reduce heat to low and add minced garlic and butter. mix.
6
Add in stock and cream and mix. Bring heat up slightly to medium-low.
7
Add in roasted butternut squash (when done). Mix, cover and simmer for 5 minutes.
8
(At this point you can add in pasta to the water. Cook according to box instructions.)
