Creamy, cheesy, and SO delicious, this butternut squash mac and cheese is the ultimate fall comfort food.It'll be a hit with the whole family! Jump to recipe Butternut squash mac and cheese! If you thought the Trader Joe’s version was good, you’ll LOVE this homemade one.I adapted the recipe from my traditional macaroni and cheese.Instead of making a roux with flour and butter, I used pureed roasted squash as the base of the cheese sauce.

The squash makes it insanely creamy (even creamier than classic mac!) and adds a subtle sweetness to the rich, cheesy flavor.Bonus: it sneaks in some extra nutrients too!This butternut squash mac and cheese has been a huge hit in our house.It’s comforting, delicious, and—thanks to the squash—just perfect for fall.

I can’t wait for you to try it! Butternut Squash Mac and Cheese IngredientsHere’s what you’ll need to make this butternut squash mac and cheese recipe:Butternut squash, of course! Look for one on the larger side.You’ll need 2 cups of soft roasted squash to make the creamy sauce.Pasta – Shells are my shape of choice, but elbow macaroni or pipe rigate would work well too.

Three types of cheese – Gruyere, sharp cheddar, and pecorino or Parmesan! The nutty Gruyere and tangy cheddar melt beautifully into the creamy sauce.A little pecorino adds savory depth of flavor.Shallots – You’ll roast them alongside the squash to add oniony flavor to the sauce.

Extra-virgin olive oil – It helps the squash b

Read More