Trader Joe's Butternut Squash Mac & Cheese

Name: Trader Joe's Butternut Squash Mac & Cheese
Ingredients: 1 butternut squash; 0.75 cup milk (of choice); 0.5 teaspoon garlic powder; 0.5 teaspoon dried rosemary; 0.5 teaspoon dried thyme; 0.5 teaspoon sage; 0.5 teaspoon smoked paprika; 0.25 teaspoon nutmeg; 2 tablespoon extra virgin olive oil; 1 bay leaf; 1 cup gouda (shredded); 0.5 cup parmesan (shredded); 0.5 cup white cheddar (shredded); 16 ounces rigatoni pasta; salt (to taste); pepper (to taste); red pepper flakes (for topping); sage leaves (for topping)

Recreate this seasonal item from TJ's because I truly need it all year long

Ingredients

Directions

1
Preheat oven to 400°F. Roast your butternut squash until soft, about 35-45 minutes at 400°F.
2
Grate all of your cheeses and set aside. When the squash is out of the oven, let it cool slightly and scoop out the soft inside, removing it from the skin. Then add to a blender. Add the milk, garlic powder, rosemary, thyme, sage, paprika, nutmeg and cayenne. Blend until smooth.
3
In a large dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.
4
Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.
5
Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water. Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.
6
Top with red pepper flakes, sage, and enjoy

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