Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe
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5.0
27 reviews
Excellent
Trader Joe's Butternut Squash Mac and Cheese Copycat Recipe
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This homemade Trader Joe's Butternut Squash Mac and Cheese 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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Ingredients
- 1 medium butternut squash
- Cooking spray or olive oil
- 8 oz pasta I used Banza chickpea noodles
- ½ cup pasta water
- 1 tbsp butter
- ½ cup white onion diced
- ¼ cup mushrooms diced
- 4 talks thyme fresh
- 1 cup vegetable broth
- 1 tsp hot sauce
- 2 tbsp nutritional yeast
- 1¾ cup shredded cheese
- 1 cup crackers
Instructions
- 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.
- Halve the butternut squash and use a spoon to scoop out the seeds. Then, using a vegetable peeler, remove the skin.
- 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.
- 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!
- 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.
- 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 butternut squash, fresh thyme leaves, hot sauce, and pasta water.
- Next, using an immersion blender, start blending the sauce. It's going to be very thick. Add vegetable broth in ¼ cup increments, blending between each one.
- Then, stir in nutritional yeast and cheese. It should melt right in, but if you need to blend again, go ahead.
- Grab your blender or food processor and pour in the contents of your sauce. Blend or process until you achieve a creamy consistency.
- Now it's time to assemble the mac and cheese! Spray your 9x13" baking dish with cooking spray. Pour your noodles in the dish.
- Then, add your sautéed vegetable mixture to the dish.
- Pour butternut squash cheese sauce over the entire dish. Mix everything up so the sauce covers everything.
- Top with more shredded cheese and crumbled crackers. Bake for 15-18 minutes or until dish is hot and cheese is melted.
- Broil for 2-3 minutes for a bubbly, cheesy bake!
Notes
- Store in an airtight container for 3-5 days in the refrigerator. To reheat, place in a microwave safe dish and microwave for 60-90 seconds until warm throughout. I like to stir in a ½ tbsp or so of butter or oil to ensure it isn't dried out.
Nutrition Information
Show Details
Serving
1 serving
Calories
261kcal
(13%)
Carbohydrates
33g
(11%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
24mg
(8%)
Sodium
280mg
(12%)
Potassium
490mg
(14%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 280mg | 12% |
| Potassium | 490mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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