HOW TO MAKE butternut squash Mac & cheese! Trader Joe’s Copycat Fall Recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can be dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar taste.

Over medium heat, add unsalted butter to a heated pot.

Allow the butter to brown until it has a nutty flavor.

Sprinkle in all-purpose flour and mix to create a roux.

Allow the roux to cook for about 1 to 2 minutes, stirring or whisking well.

Add half and half to the roux and continuously whisk to avoid clumping.

Once thickened and able to coat the back of a spoon, lower the heat or remove from heat.

Grate sharp cheddar, gouda, and parmesan cheese.

Add butternut squash puree and spices (dry mustard powder, smoked paprika, salt, black pepper, sage, thyme, garlic powder, cayenne pepper, nutmeg) to the mixture and mix until smooth.

Boil pasta in salted water according to package directions.

Add the cooked pasta to the cheese sauce and mix well to coat each piece.

Serve with red pepper flakes and additional parmesan on top.

Cooking Techniques

Spice Level:

Allergens