Gluten Free Butternut Mac & Cheese
Serves 830 mins prep75 mins cook
This baked butternut squash mac and cheese is a gluten-free and grain-free comfort food packed with vitamin C and beta-carotene. It's a surprisingly kid-approved dish that can be customized with regular pasta or milk if preferred.
0 servings
What you need
Instructions
Preheat oven to 400 degrees F. Cut the squash in half lengthwise, remove seeds, drizzle with olive oil and season with salt and pepper. Roast for about 35-40 minutes, until squash is quite tender. Let cool for long enough to handle it easily. While squash is roasting, cook your pasta in boiling salted water until not quite al dente… 3 minutes shy of where you want it. Strain and set aside. Reduce oven temperature to 350. Place 3 cups of the butternut squash in a large saucepan or pot. Add milk and cook over medium heat until you see steam. Using an immersion blender, or whisk if that’s what you have, puree squash mixture until smooth. You could also do this in a blender. Add grated cheddar, ⅛ tsp nutmeg, and 1 teaspoon salt and cook about 5 minutes until all cheese is melted. Add reserved pasta to the cheese sauce and stir until all the pasta is coated. Butter a large baking dish and transfer pasta into it. Sprinkle the grated parmesan over the top. Bake for 25-30 minutes until bubbling, then turn on the broiler and broil for a couple of minutes to get that nice golden top.View original recipe