Thursday, November 11, 2010

GF Macaroni & Cheese with Butternut Squash

This is a variation of one of my mom's favorite recipes from her childhood that also became one of my favorite, as well as my siblings, from our childhood. For this recipe, I've added puréed veggies (delicious and nutritious). :) You can substitute other root veggies or omit them completely. Enjoy!!

·6 oz. GF elbow macaroni (1 ½ cups) - I use Tinkyada Brown Rice Elbow noodles
·2 TBS margarine
·½ cup finely chopped onion
·2 TBS gf all-purpose flour - I use Bob's Red Mill GF all-purpose flour
·Salt and pepper to taste
·2 cups milk
·2 cups shredded cheddar cheese
·½ cup butternut squash

Peel, cube, and boil butternut squash. Drain when tender and purée in a food processor.

Cook macaroni noodles according to package and drain. For cheese sauce, melt margarine and cook onion til tender, not brown. Stir flour into milk and add to saucepan. Cook til thickened. Add seasonings and cheese – stir til melted. In a 1 ½ quart casserole stir together noodles, butternut squash, and cheese sauce. Bake at 350˚ for 20-25 minutes til bubbly.

I've also shared this recipe on: Seasonal Sundays


let there be cake said...

real cheddar sometimes separates and gets curdled so do not melt in sauce-fold into sauce and pasta in casserole then bake