Description
A rich, velvety gluten-free mac and cheese made with roasted butternut squash for a healthy, creamy texture without heavy cream. Ready in just 30 minutes.
Ingredients
Scale
- 2 cups cubed butternut squash (300g)
- 12 oz gluten-free pasta (rotini or cavatappi)
- 1.5 cups sharp cheddar cheese, shredded (170g)
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth (low-sodium)
- 2 tbsp butter or olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 2 tbsp gluten-free breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 12-15 minutes until tender.
- While squash roasts, bring a large pot of salted water to a boil. Cook gluten-free pasta according to package directions, checking one minute early to avoid mushiness. Drain, reserving 1 cup of starchy pasta water.
- In a large skillet or pot, melt butter or heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add roasted squash and broth to the skillet. Simmer for 2 minutes to soften squash further.
- Blend the squash and broth mixture until completely smooth using an immersion blender or standard blender.
- Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring constantly until melted. Stir in Dijon mustard, salt, and pepper. Add reserved pasta water if sauce is too thick.
- Add cooked pasta to the sauce and toss to coat. Serve immediately, optionally topping with breadcrumbs and broiling for 1 minute for crunch.
Notes
Shred your own cheese to prevent clumping from anti-caking agents. Do not overcook gluten-free pasta as it continues to cook after draining. Reserve pasta water to help thicken the sauce. For a spicy kick, add cayenne pepper or hot sauce. For a dairy-free version, use olive oil and dairy-free cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 55
- Fiber: 6
- Protein: 18
Keywords: gluten-free mac and cheese, butternut squash recipe, creamy mac and cheese, healthy comfort food, 30 minute dinner, kid-friendly meals