Mac and Cheese is synonymous with comfort food, be it in its most basic form or with gourmet touches that take it up a few notches, or simply by incorporating the flavors of the season. Being that squash is currently in season, and now that it’s finally fall, I decided to add the puree of a butternut squash that I previously roasted with garlic and thyme. This gives the mac and cheese a creamier texture and a delicious sweet touch, without being too intense, and it also adds a beautiful color.
Since I’m also a big fan of cheese, I added Camembert and a few pieces of queso fresco for a delicious texture, almost like mozzarella but without melting. This combination of cheeses gives nice body to the sauce and eliminates the need to add flour in order to thicken it.
The breadcrumb and thyme topping add a nice crunchy touch, golden color and an incredible fragrance.
You’ll love it!