Butternut Squash Rigatoni Mac and Cheese! Who else loves Trader Joe's Butternut Squash Mac and Cheese? It is so creamy and cheesy, and has such a wonderful flavor from the sweet butternut... what's not to love?! My Butternut Squash Rigatoni and Cheese recipe is my take on the seasonal fan favorite. And just like Joe, this homemade version has all three kinds of cheese- parmesan, white sharp cheddar, and gouda. It's is a throw-it-all-in type of recipe so there is no lack of flavor, plus making this is **almost** as easy as the boxed version.
Making the sauce is quick and only takes one-pot. For meal prep, you can even make a big double batch and save/freeze half of it without the pasta for another time. So comforting, tasty, and obviously very fall!
This Butternut Squash Rigatoni and Cheese recipe is apart of my pasta week series. Make sure to check out my other pasta week creations over on my Instagram for more inspiration!
INGREDIENTS:
DIRECTIONS:
Cube butternut squash (if using fresh), slice garlic cloves and shallot. Set aside.
In a large pot over medium heat, heat up olive oil. Add garlic, shallots, and salt/pepper. Sauté garlic and shallots for 2 minutes.
Add cubed butternut squash, broth, cream and spices. Mix well and bring to a simmer. Cover and let cook on medium for 15 minutes, or until squash is tender. Stir occasionally.
Meanwhile, boil salted water for pasta and prepare according to instructions. Make sure to reserve a cup or so of pasta water.
When squash is tender and soft, use a hand mixer (or blender) to blend until creamy.
Add in cheeses, pasta, and a few splashes of reserved pasta water. Mix well. Add butter and mix to melt.
Season with more spices and serve with extra parmesan if you wish. Enjoy!
NOTE : This recipe is enough for 1lb of pasta, for about 4-6 people. If you are only 2-3 people, make half a box of pasta and mix sauce into pasta and store what you do not use for another day. The sauce will be good in the fridge for 5 days. Or you can freeze any extra sauce for a later meal. When you eventually mix with pasta, heat it up and add butter with a little bit of pasta water.
Check out a video of this recipe over on Instagram here.
This recipe is a part of my pasta week series, you can find all of this week's recipes here:
Creamy and Crispy Prosciutto Spaghetti
Creamy Veggie Goat Cheese Pasta
Butternut Squash Rigatoni and Cheese
For more recipes and lifestyle content, please follow my Instagram, TikTok, and Pinterest.
Ingredients
Directions
Cube butternut squash (if using fresh), slice garlic cloves and shallot. Set aside.
In a large pot over medium heat, heat up olive oil. Add garlic, shallots, and salt/pepper. Sauté garlic and shallots for 2 minutes.
Add cubed butternut squash, broth, cream and spices. Mix well and bring to a simmer. Cover and let cook on medium for 15 minutes, or until squash is tender. Stir occasionally.
Meanwhile, boil salted water for pasta and prepare according to instructions. Make sure to reserve a cup or so of pasta water.
When squash is tender and soft, use a hand mixer (or blender) to blend until creamy.
Add in cheeses, pasta, and a few splashes of reserved pasta water. Mix well. Add butter and mix to melt.
Season with more spices and serve with extra parmesan if you wish. Enjoy!
NOTE : This recipe is enough for 1lb of pasta, for about 4-6 people. If you are only 2-3 people, make half a box of pasta and mix sauce into pasta and store what you do not use for another day. The sauce will be good in the fridge for 5 days. Or you can freeze any extra sauce for a later meal. When you eventually mix with pasta, heat it up and add butter with a little bit of pasta water.
