I’ve been shopping at Trader Joe’s a little more lately, and last week I picked up a package of the microwaveable butternut squash Mac and cheese, on a recommendation, and it did not disappoint! It was creamy and full of warm spices, just so delicious! So I decided to try to make a homemade version inspired by that. This was delicious, and bonus points for sneaking veggies in, and my kids gobbling it up!
Butternut Squash Mac and Cheese
1 package of pasta, cooked.
1 cup cooked butternut squash. (I cooked mine, quartered, in my instant pot for 25 minutes high pressure, and the scraped off the skin.)
3 tbs of butter
1 tbs of flour
1 1/2 cup sharp cheddar cheese
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
A dash of thyme powder
And a dash of cayenne (up to a 1/4 tsp depending on how much heat you like it!)
-Boil pasta according to package instructions.
-Start by melting the butter, and adding flour to make a roux. Then add butternut squash and cheddar cheese, and let the cheese melt. Add the spices, and let simmer for about 3-4 minutes to let the flavors meld. Stir in the noodles and enjoy!
It’s super easy, but so delicious! Perfect for a fall lunch, or pair it with some chicken or steak for a hearty dinner!