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Make the butternut squash sauce by blending the cooked squash, milk, garlic powder, dried rosemary, dried thyme, sage, smoked paprika, nutmeg, cayenne, olive oil, and bay leaf until smooth.
In a large pot, cook the rigatoni pasta according to package instructions.
Drain the pasta and return it to the pot. Pour the butternut squash sauce over the pasta and stir to combine.
Add the shredded gouda, parmesan, and white cheddar to the pasta and stir until the cheese is melted and the sauce is creamy.
Season with salt and pepper to taste.
Serve the butternut squash mac and cheese hot, with optional toppings of red pepper flakes and chili oil.