Gluten-Free Mac and Cheese
Creamy Homemade Mac and Cheese with savory butternut squash, a blend of four kinds of cheese, simple spices, and gluten-free noodles! This dish will surely one that you’re family will love!
Print
Pin
Servings: 10
Calories: 606kcal
Ingredients
- 16 oz Gluten-Free Pasta (or regular pasta)
- 4-5 cups water
- 1.5 cups Butternut Squash
- 2 cups Shredded Cheese Blend (I used Trader Joes- Parmesan, Asiago, Fontina, & Mild Provolone Cheese)
- 2.5 cups Shredded Sharp Cheddar Cheese
- 8 oz Gruyere Cheese, cut into cubes
- 2 cups Heavy Whipping Cream
- 2 tbsp Butter
- 2 tbsp Almond Flour (or any regular or alternative flour)
- 1 tsp Italian Seasoning
- 1 tsp Dried Oregano
- 1 tsp Paprika
- 3 Garlic Cloves, minced
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 350°F
- In a large pot, add water and ¼ tsp of salt. Bring the water to a boil. Pour the pasta noodles into the boiling water and reduce to medium-low heat. Cook the pasta until al dente.
- Season the butternut squash with salt, pepper, and 1 tbsp of Olive oil. Roast the butternut squash in the oven for 25-30 minutes. Once the squash is fully roasted, place the squash in a blender and blend for 1-2 minutes. (feel free to use 1-2 tbsp of the Heavy Whipping cream to make the butternut squash puree smoother)
- In a medium saucepan, melt butter over medium-low heat. (You do not want the butter to burn because the flavor will come up in the sauce). Stir in 2 tbsp Almond Flour (or any regular/alternative flour). Continuously stir to make a roux.
- Slowly pour in the 2 cups of Heavy Whipping Cream into the roux, stirring continuously. Stir in the Italian Seasoning, Paprika, Oregano, Salt, Pepper, and minced Garlic.
- Add the butternut squash puree and stir until it is blended in and the sauce is smooth and clump-free.
- Reduce to low heat and add stir the shredded cheeses into the sauce. Continue to stir until the cheese is melted and the sauce has slightly thickened.
- Put the noodles into a large casserole dish, pour the sauce over the noodles, and mix well.
- Top the mac and cheese with any remaining shredded cheese and add any cubed cheese into the dish.
- Bake at 375°, with the first 20 minutes covered with foil and the last 10 minutes uncovered (to get the perfect golden crust).
Notes
- If you are not sensitive to gluten, you can use regular all-purpose flour and regular elbow noodles.
- When the pasta is cooked to al dente, drain and rinse the pasta in cold water to stop the pasta from cooking any further.
- You can use pre-cut butternut squash (12 ounces) or roast a medium-sized butternut squash. If you are roasting a whole squash, cut the squash in half lengthwise and roast flesh side up for 35 minutes, or until the inside is soft.
- Store any leftovers in an airtight container. You can reheat the mac and cheese in the oven or microwave.
Nutrition
Calories: 606kcal