One Pot Copycat Trader Joe's Butternut Squash Mac and Cheese

Ingredients

Ingredients

• 2 tbsp unsalted butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp black pepper
• 0.25 tsp nutmeg
• 0.25 tsp cayenne
• 3.5 cups whole milk
• 1.5 cups reduced sodium vegetable broth
• 1 tsp dijon mustard
• 1 tsp kosher salt
• 1 lb mezzi rigatoni
• 15 oz pumpkin puree
• 4 oz gouda cheese
• 4 oz medium cheddar cheese
• 2 oz parmesan cheese

Instructions

1. Bloom the seasonings: Melt the butter in a large pot over medium-low heat. Add the onion powder, garlic powder, sage, thyme, black pepper, nutmeg, and cayenne. Cook for about 1 minute, stirring constantly, until fragrant.
2. Add the liquid: Pour in the milk and vegetable broth. Stir in the Dijon mustard and salt, then bring to a gentle simmer.
3. Cook the pasta: Add the mezzi rigatoni and cook until just shy of al dente, about 15–20 minutes, stirring frequently. Cooking time will vary depending on the heat level, pasta brand and shape, and cookware used. Add additional milk or broth as needed if the liquid is absorbed before the pasta is cooked.
4. Add the pumpkin: Stir in the pumpkin purée and cook for 1–2 minutes, or until the pasta is al dente and the pumpkin is heated through.
5. Add the cheese: Remove from the heat. Add the Gouda, Cheddar, and Parmesan a handful at a time, stirring until melted and creamy. Add a splash of milk or broth as needed to reach your desired consistency. Taste and adjust the salt as needed.