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Super creamy and delicious Gluten-Free Butternut Squash Macaroni and Cheese! This cheesy dish with its flavorful breadcrumb topping makes a great autumn meal!
This creamy, cheesy mac ‘n’ cheese is not only gluten free, but bursting with the wonderful flavor of butternut squash as well! Topped with gluten free breadcrumbs, this dish will satisfy all of your comfort food cravings!
Looking for a comforting dish to keep you warm this winter? Look no further.
This creamy noodle dish gives other mac ‘n’ cheeses a run for their money with its subtle hints of rosemary & nutmeg coupled with the added dimension of butternut squash & crunchy breadcrumb topping…yum, yum!
What to serve with this Gluten-Free Mac and Cheese:
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 8 oz gluten free elbow macaroni
- 10 oz bag frozen butternut squash
- 1/2 cup water
- 2 tbs butter
- 3 tbs gluten free flour
- 1/8 tsp ground nutmeg
- 1/2 cup sour cream + 1 1/2 cups water, blended
- 1 tbs fresh chopped rosemary
- Salt & cayenne
- Olive oil (for greasing casserole dish)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
- Breadcrumb Topping:
- 3/4 cup gluten free breadcrumbs* ( I made mine using my magic tahini seed bread, link below)
- pinch of salt
- pinch of freshly chopped rosemary
- dab of melted butter
Season with salt & cayenne (to taste).Prepare your gluten free breadcrumb* topping by stirring in a pinch of rosemary, a pinch of salt & a dab of melted butter into your breadcrumbs & then tossing to coat. Set aside.Preheat oven to 400° F.Grease a casserole dish (I used a round 8″).Pour half of the macaroni noodles mix into the pan.Sprinkle half of the sharp cheddar/parmesan mix over the noodles.Add the remaining noodles & then top with the rest of the cheese mix.Sprinkle your prepped breadcrumbs on top.Place your pan in a 400° F oven & bake for 30 minutes, or until bubbling & beginning to brown.Remove from oven & let it sit for a few minutes before serving. Enjoy!* To make breadcrumbs from leftover bread, toast slices in a 250° F oven for 10 minutes or until well toasted & dry. Pulse in food processor or mortar & pestle until crumbs are the consistency you would like.
4 servings | 1 serving:
Fat: 30 g
Find my Magic Tahini Seed Bread: HERE