Super creamy and delicious Gluten-Free Butternut Squash Mac and Cheese! This cheesy dish with its flavorful breadcrumb topping makes a great autumn (or anytime) 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.
Features
- Super creamy and flavorful.
- The ultimate comfort food.
- Makes excellent leftovers.
- Gluten-free!
What to serve with this Gluten-Free Mac and Cheese:
Creamy + Toasted Warm Spiced Potatoes
If you like this dish, you might also like this Butternut Squash Spinach Lasagna.
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!
Dig in!
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Creamy Butternut Squash Macaroni & Cheese (Gluten Free)
Ingredients
- 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
Instructions
- Cook elbow macaroni according to package directions, drain well. Set aside.
- Add butternut squash to a food processor or blender & puree until smooth. Add 1/2 cup of water & blend again. Set aside.
- In a large skillet or saucepan over medium heat, add the butter.
- When butter is melted, add your gluten free flour & whisk. Add nutmeg.
- Cook for 3-5 minutes, whisking constantly.
- Add your water/sour cream mixture, and whisk until smooth. T
- urn heat to high & bring to a boil while continuing to whisk. After your sauce has thickened, turn heat to low & then whisk in your butternut squash mixture.
- Stir in fresh rosemary.
- Add cooked elbow macaroni to the pan & then stir until noodles are well coated. Turn off heat.
- 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!
