Gluten Free Butternut Squash Macaroni and Cheese has all the deep, creamy flavor of macaroni and cheese with hidden veggies!
Product for this post was provided by Full Flavor Foods. No monetary compensation was given, all opinions are my own.
Macaroni and Cheese
Macaroni and Cheese has always been one of my favorite foods. My Granny always made the best mac & cheese. I couldn’t wait to visit to visit and eat a huge helping.
My daughter has the same love. She asks for “Moni Moni” on an everyday basis. She know how to say macaroni, but loves calling it moni moni, no idea why!
The other day we were on our biweekly Mother/Daughter Trader Joe’s trip and saw that they had Butternut Squash Macaroni and Cheese. I hoped it was gluten free, but it wasn’t, so I decided to make my own!
Gluten Free Butternut Squash Macaroni and Cheese
I was so excited to give it a try. It seemed pretty simple- just add some butternut squash to a cheesy sauce and it would be perfect. It took a little more trial and error than I thought, but eventually, I figured out the perfect ratio for this cheesy goodness.
My husband ate half the pan. I couldn’t believe it. Then his friend came over and finished it off. It was so creamy with tons of flavor. The secret is 3 kinds of cheese and my Full Flavor Foods cream sauce mix.
You can totally make a traditional roux with gluten free flour, but the cream sauce mix already has all the seasonings and is as simple as adding water. I have a big bag and use it for everything from quick soups, sauce for salmon and chicken, and dishes like this Gluten Free Butternut Squash Macaroni and Cheese.
This creamy Gluten Free Butternut Squash Macaroni and Cheese is really easy to make. Just a few notes to help make it go smoothly.
Gluten Free Pasta-
I used a 12 ounce box of pasta. I used Ronzoni for this because there was an Ibotta coupon and I got it for $1.00. Barilla for baked pasta, but honestly, you can use whatever pasta is your favorite. We eat the Trader Joe’s Brown Rice and Quinoa a lot. Just be sure to cook it al dente or it will get mushy. If it doesn’t give you an al dente time, just reduce the cook time by 2 minutes.
Cheese makes macaroni and cheese good. Now is not the time to skimp or use reduced fat versions. I used a cup of gouda, a cup of sharp cheddar and half a cup of parmesan. It sounds like a lot, but there is squash in this, so I figure it evens itself out! If you need a vegan mac & cheese, try this Creamy Vegan Mac & Cheese from Veggie Balance.
This time around I used Schar, but use whatever you can find. You can even make your own if you have a couple slices of stale gluten free bread. If you don’t have any, this recipe can be made without them.
I used some precut up squash that I roasted, but half a whole butternut squash is what you need. You will want a total of 1 cup butternut squash puree.
Full Flavor Foods Cream Sauce is perfect for this. It is available in stores up north and in a few smaller stores down south, it can also be purchased online in large bags, which is amazing. If you can’t find it, you can make a traditional roux with gluten free flour and seasoned with salt and pepper, you will need 1 and a 1/2 cups.
You can learn more about Full Flavor Foods by checking out my Gluten Free Chicken Pot Pie Muffins. I’ve been so impressed with their products. I’m about done using all my samples and will be purchasing more soon!
I’m totally in love with Butternut Squash this season- if you are looking for another way to combine Butternut Squash and pasta check out Mi Gluten Free Gal’s Butternut Squash Lasagna for Two. It’s next on my list to make!
Need even more veggie side dishes? These Roasted Brussels and Carrots from Vegetarian Mama look divine! If you are looking for a vegan version of mac and cheese, try this Best Vegan Mac and Cheese from Allergylicious! More comfort food recipes? Try this Quick Beef Stew from Healthy Seasonal Recipes!
What’s your favorite Macaroni and Cheese memory? Let us know in the comments!
Happy Gluten Free Eating!
Gluten Free Butternut Squash Macaroni and Cheese
- 12 ounce box of gluten free pasta cooked al dente
- Full Flavor Foods Cream Sauce and 1 1/2 cups water or 1 1/2 cups traditional roux made with gluten free flour
- 1 cup butternut squash puree
- 1 cup shredded gouda
- 1 cup shredded sharp cheddar
- 1/2 cup parmesan
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- pinch of pepper
- 1/4 teaspoon garlic powder
- 1 Tablespoon dried parsley
- 1/2 Tablespoon melted butter
- Pre-heat oven to 350 degrees.
- Boil pasta to al dente, according to package directions.
- Make cream sauce according to package directions.
- Whisk in butternut squash, 3/4 cup gouda, 3/4 cup cheddar, and parmesan.
- Add in pasta and mix together carefully.
- Pour into pan.
- Sprinkle with remaining cheese.
- Combine bread crumbs, salt, pepper, garlic powder and parsley.
- Sprinkle bread crumbs over macaroni and cheese.
- Lightly spray a sheet of aluminum foil with cooking spray.
- Cover macaroni and cheese with foil and bake for 10 minutes at 350 degrees.
- Remove foil and cook for 5 minutes longer.