Preheat the oven to 350ºF.
Cut the butternut squash in half, and scoop out the seeds. Drizzle with avocado oil or olive oil to coat the surface of the cut side.
On a baking sheet lined with parchment paper, lay the butternut squash cut-side down, and stash the garlic cloves in the hole of the butternut squash. They will roast in there giving the squash extra flavour! Roast in the oven for 40 minutes until squash is fork tender.
Once the squash is roasted and cool, scoop out 2 cups of the flesh and add to a food processor. Add the roasted garlic (peeled), chicken broth, and cream (or coconut milk for a dairy free option). Blend until it reaches a smooth consistency.
While the squash is roasting, prepare the elbow pasta as per the directions on label. Once cooked, set aside and drizzle with some olive oil so it doesn't stick together.
In a medium pot on medium heat, melt the butter and blended butternut squash mixture. Add in the nutritional yeast, parmesan cheese, salt and pepper. If the consistency is a little thick, you can also add some water or chicken broth to water it down a little.
Let it simmer and let the ingredients melt together.
Pour the mac & cheese sauce over the elbow pasta and mix thoroughly.
You can serve as-is, or put the mac & cheese in a pyrex dish and top with nutritional yeast and parmesan to bake for extra flavour!