Gluten Free Butternut Squash Mac and Cheese
This gluten free butternut squash mac and cheese is so creamy and decadent. It makes a great lunch for Fall. If you're looking for ways to sneak veggies into more meals, try this recipe!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
- 2 quarts water
- 1 tsp salt
- 2 cups uncooked gluten free pasta of choice
- 1/2 cup butternut squash cubed
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp butter
- 1 tbsp gluten free flour blend
- 3/4 cup milk
- 1 1/2 cup cheddar cheese shredded
- 2 tbsp cream cheese
- 1/8 tsp paprika
- 1/8 tsp cinnamon
- 1/4 cup chopped bacon cooked
Add water and salt to a medium sized pot. Bring salted water to a boil.
Add pasta and butternut squash. Cook according to the box (about 7-9 minutes depending on the kind of pasta you use).
With a slotted spoon take out the butternut squash and put it in a bowl. It should be soft by now.
Then, drain the pasta and then add it back to the pot.
Mash the butternut squash with a fork and season with a pink of salt and pepper. Set aside.
In a medium sized sauce pan, melt butter over medium low heat.
Whisk in the flour and cook for 1-2 minutes. The flour should be a light brown. Keep whisking to make sure that the flour doesn't burn.
Add the milk and whisk until no lumps remain. Add in the cheddar cheese, cream cheese, butternut squash, cinnamon and paprika. Stir until combined.
Add in the pasta and bacon bits if using and mix well. Serve.
Calories: 400kcal | Carbohydrates: 28g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1365mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2580IU | Vitamin C: 3.7mg | Calcium: 387mg | Iron: 0.9mg