@lovelydelites: Trader Joe’s Butternut Squash Mac and Cheese // This is my version and dare i say it's even better than the original. (I understand everyone probably says that) LOL buttttt the butternut squash blends right into a velvety cheese sauce and it fills every rigatoni PLUS gets topped with crispy sage breadcrumbs for the perfect bite. every. single. time. Ingredients 16 oz rigatoni 3 cups diced butternut squash (fresh or frozen; about 1 medium squash) 1 large shallot (roughly chopped) 3 cloves garlic (peeled) 2 tbsp olive oil Salt + pepper (to taste) Sauce Base 1 cups cottage cheese (Good Culture 2%) 1/4 cup Greek yogurt 1 ½ cups milk of choice 1 cup shredded sharp cheddar cheese ½ cup shredded gouda cheese (Trader Joe’s Smoked Gouda or regular gouda) 1/3 cup grated parmesan cheese 2 tbsp nutritional yeast 1 tsp Dijon mustard 1 tsp smoked paprika ¼ tsp nutmeg Crispy Sage Breadcrumbs 2 tbsp salted butter (browned) ½ cup panko breadcrumbs 6-8 fresh sage leaves (finely chopped) Instructions Preheat oven to 400°F. Toss squash, shallot, and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized. While the veggies roast, boil pasta until al dente. Drain and set aside, reserving about ½ cup pasta water. Add roasted squash and veggies, cottage cheese, yogurt, milk, cheddar, gouda, parmesan, nutritional yeast, mustard, paprika, and nutmeg to a blender. Blend until smooth and creamy. Taste and adjust salt and pepper. Heat butter in a skillet and sauté on low heat until it’s browned. Add breadcrumbs and sage; toast until golden and fragrant.
set aside. Pour sauce into a saucepan over low heat. Warm until just steamy, adding a splash of pasta water to thin if needed. I didn’t need it personally, but it’s good to save the pasta water just incase. Stir in the cooked pasta until evenly coated. Spoon the mac and cheese into bowls and sprinkle with sage breadcrumbs and enjoy! #butternutsquash #traderjoes #fallcooking #macandcheese

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Wednesday 29 October 2025 04:14:16 GMT