Gluten-Free Butternut Squash Mac and Cheese

By kylaroy7

Ingredients

• 12 oz gluten free elbow pasta
• 3 cloves garlic, peeled and chopped
• 1/4 tsp powdered thyme
• 4 cups butternut squash, cooked and cut in cubes
• 2 c vegetable broth
• 1/4 c milk
• 1 1/2 c grated sharp cheddar cheese
• cooking spray
• 2 T GF breadcrumbs
• 1/4 C parmesan cheese, grated
• 1/2 t salt
• 1/4 t pepper

Details

Servings 1
Adapted from myjewishlearning.com

Preparation

Step 1

Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.




, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.

Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.

Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.

Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.