This Butternut Squash Mac and Cheese recipe is gluten free, so cozy and can be made dairy free as well. Baked to perfection for the ultimate dinner.
This is a recipe my boyfriend has been making for years that he modified to be gluten free and goat cheese as the dairy since that's what I tolerate. It has become our fall staple, a dish we make when the weather turns cold and we can't to cozy up. I hope it will turn into that for you as well.
Ingredients:
Pasta- I of course am using a gluten free pasta, Jovial is my favorite and the shape always holds up. Any shape will work, shells or penne are my go-to.
Butternut squash- fresh butternut squash that has been roasted and frozen squash will both work. The frozen squash makes this come together so quickly and eliminates that first step. Using squash as the base makes the dish so creamy and bonus that it's an added veggie.
Milk- any milk will work here. Almond is what I use when I make it, but use what you love best. This is combined with the squash to make the sauce.
Seasonings- onion powder, garlic powder, paprika and salt are all needed for flavor.
Cheese- I don't tolerate cow dairy so I always use goat cheese for this, but use whatever cheese you like. It's important to use a creamy cheese like cheddar or gouda, not a hard cheese like parmesan. A smokey cheese adds extra flavor and is highly recommended. Most of the cheese is mixed into the sauce with some being left for topping and getting golden brown.
Making the Butternut Squash Mac and Cheese
This comes together pretty quickly, especially if the squash is cooked and the cheese is shredded.
- In one pan, boil water for pasta and cook pasta according to box directions.
- In a separate large pan, cook the squash and milk until squash is soft. Blend this with an immersion blender. Add in the seasonings and cheese and stir well.
- Add the pasta to the cheese sauce and stir until well coated. Place in a prepared 13x9 baking dish, top with remaining cheese and bake until golden brown.
Additional Optional Add-Ins
Broccoli- this is something my boyfriend always liked to add. Just cut broccoli into small pieces and stir in before baking.
Bacon- this is maybe the best add-in as long as you're not sharing with vegetarians. Just a little adds so much flavor and goes a long way. Chop up 4 cooked slices and stir in before baking.
A crumb topping- this is a preference on what is the best mac and cheese topping and a crumb can definitely be added for texture and flavor. To keep it gluten free, make sure to use crushed gluten free crackers or chips.
This is best served with a protein so it's more filling. I found the BEST combo is my Gluten Free Chicken Nuggets. It's like a grown up version of the classic kid favorites. I'm sure it would also pair well with Sloppy Joes.
I really hope you try this and that it becomes a favorite for you and your family as well. It's definitely one of my favorite parts of fall time.
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Butternut Squash Mac and Cheese
Ingredients
- 20 oz cooked butternut squash frozen if wanted
- 1 ¼ cup almond milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 10 oz cheese 6 in sauce 4 on top
- 12 oz gluten free pasta
Instructions
- Line a 13x9 pan with parchment paper and set aside.
- In a large pan, bring water to a boil and cook pasta according to box directions.
- While that is cooking, in a separate large pan, place squash and almond milk over medium heat and cook until squash is tender and can be mashed easily with a fork. About 10 min.
- Add in the seasonings. Take off the heat and use an immersion blender to blend smooth. Add 6 oz of the cheese and turn the heat onto medium. Stir until well incorporated.
- Drain the pasta and add to the cheese sauce, stir well, covering all the noodles. Pour into prepared pan, top with remaining cheese and bake 30 minutes, until golden brown.
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