Gluten Free Mac and Cheese with roasted Butternut Squash. This recipe takes a gluten free spin on an iconic American dish.
Although I was born in Germany where Mac and Cheese is relatively unknown, many years ago I fell in love with this American classic.
Fall and comfort food go hand in hand. The first time I made this dish my husband came home and didn’t look super excited.
Most of the time he’s super easygoing and open to trying new things. But when I told him that we’d have Mac and Cheese for dinner … he wasn’t impressed.
To him, Mac and Cheese is kid food. And while there’s nothing wrong with that, it’s also not something he’d ever choose to eat.
But he’s a good sport and tried it. After the first few bites, he sheepishly grinned at me and said: “Okay, so this will have to go on our dinner rotation.”
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Ingredients For The Gluten Free Mac & Cheese
- Butternut Squash
- Gluten Free Elbow Pasta I love Trader Joe’s and use their organic gluten free brown rice penne pasta. But Barilla makes a gluten free elbow pasta that will work just as well.
- Flour (Gluten Free) I use Trader Joe’s Gluten Free all Purpose Flour but you can also use Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- Cheddar Cheese
- Vegetable Broth
- Spices: nutmeg, dried mustard, salt and pepper
Gluten free Mac and Cheese – Quintessential Comfort
If you’ve tried or read my Roasted Butternut Squash Salad recipe you already know that butternut squash has some real health benefits. As far as nutrition goes I’d call this one ‘comfort food’.
In other words, it’s not the healthiest dish I’ve ever shared. But then how much fun would it be if we all ate perfectly each and every day.
What to do with the Gluten Free Mac and Cheese leftovers
These days I mostly ‘just’ cook for my husband and myself which means we often tend to have leftovers. The good news is that gluten free Mac and Cheese is freezable!
How to Free Gluten Free Mac and Cheese
Allow the gluten free Mac and Cheese cool down completely.
Roasting the Butternut Squash
- Cook your gluten free pasta according to the instructions, BUT SUBTRACT 3 minutes from the recommended boiling time. This will prevent the pasta from becoming mushy later. Add 1/2 tablespoon of olive oil to keep the pasta from sticking together. Rinse pasta and set aside.
Making Butternut Squash Puree
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
- Put the diced butternut squash in a large bowl and add olive oil, salt, pepper, and nutmeg. Toss and make sure the pieces are evenly coated. Next transfer the butternut squash onto a baking sheet and roast 25-30 minutes.
Once you've removed the roasted butternut squash reduce the heat to 350°.
- Once the butternut squash is soft, take it out of the oven and transfer it into a food processor. Add 1/2 cup of vegetable broth to the food processor. Blend until the butternut squash turns into puree. Set aside.
Making the Cheese Sauce
- In a large sauté pan (or Dutch oven) melt your butter over medium-low heat, add the gluten free flour and stir constantly until the butter and flour have created a paste (roux).
- Now slowly pour the milk into the mixture. Stir frequently until the milk has warmed and the mixture has thickened (about 7-10 minutes) Then it's time to add salt, pepper, and dry mustard to the mix. Add 3/4 of the shredded Cheddar to the sauce. and simmer for a couple of minutes.
- Take the cheese sauce off the stove and add the cooked pasta to the mixture. Now transfer everything into a large rectangular baking dish. Top with the remaining shredded cheese.
- Transfer the casserole dish to the oven and cook for 20 minutes. Next set your oven to broil and broil for about 5 minutes or until you see a nice brown crust. ~ Time to enjoy.
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