If you’ve never been OBSESSED with the Trader Joe’s Butternut Squash Mac & Cheese…you’re lying🤷♀️ We created a much healthier version that you can make year-round whenever that craving hits- no more waiting for it to drop in stores!
Here’s what you need to recreate it at home:
4 cups peeled and cubed butternut squash
1 and 1/4 cups vegetable broth or chicken broth
1 and 1/4 cups milk
3 cloves garlic, minced
1 pound uncooked small/medium pasta shells (we used Jovial Foods Gluten Free Elbows)
1–2 cups roughly chopped kale, stems discarded
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Ground nutmeg
Toppings:
2 cups shredded cheese
1/3 cup breadcrumbs
Fresh thyme and freshly ground black pepper
Steps:
In a medium saucepan over medium-high heat, combine the butternut squash, broth, milk, and garlic. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the squash is very tender. Use a fork to check that it’s soft. Once done, set aside.
Preheat your oven to 375°F (191°C).
Boil water in a separate pot, according to the pasta package instructions. Cook the pasta until it’s just al dente—still a bit firm. If using kale, add it to the boiling pasta and cook for an additional 1-2 minutes. If not using kale, cook the pasta 1-2 minutes longer to reach the desired texture. Drain and set aside.
Carefully transfer the butternut squash mixture, including the liquid, into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Blend until smooth and creamy. Pour the mixture into a large bowl and stir in the cheese until just combined. It’s okay if the cheese doesn’t fully melt at this stage. Taste and adjust the seasoning as needed.
Mix the cooked pasta and kale into the sauce, ensuring everything is well coated. It may seem a bit liquidy, but the pasta will absorb some of the sauce as it bakes. Pour the mixture into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or any 3 to 4-quart baking dish. If desired, top with breadcrumbs and an extra sprinkle of cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the sides are bubbling.
Once out of the oven, garnish with extra cheese, fresh thyme, or freshly ground black pepper. Store any leftovers covered in the refrigerator for up to 5 days.
Prefer a video tutorial? Get the full rundown here!