Butternut Squash Mac and Cheese (Gluten Free)
This Mac and Cheese is creamy, delicious and made on the stovetop.
Servings: 6 servings
Calories: 456kcal
Ingredients
- 8 ounces gluten free pasta
- 2 tbsp. butter
- 1 tbsp. cornstarch- non gmo
- 3 cloves garlic
- ¼ tsp. thyme
- ½ tsp. dried mustard
- 2 cups half & half cream
- 2 cups butternut squash cubes 8 ounce frozen bag
- ½ cup vegetable broth
- 8 ounces sharp cheddar cheese
- ¼ cup parmesan cheese shredded
- optional- chives for topping
Instructions
- Cook pasta according to package directions and set aside.
- Bring ½ cup vegetable broth to a boil. Add cubed buttenut squash and cover and reduce heat to medium.
- Simmer squash about 8-10 minutes till can easily be pierced with a fork
- Remove from heat and blend in food processor or high powered blender till it's pureed and set aside.
- Meanwhile melt butter in large sauce pan over medium heat.
- Add garlic and cook approximately 1 minute.
- Then add thyme, dried mustard, and cornstarch and stir till incorporated forming a roux.
- Add butternut squash puree, half & half cream and continue to cook about 6-8 minutes or until the sauce is starting to thicken.
- Turn down heat to low and add shredded cheese and stir till melted.
- Add cooked pasta and combine.
- Serve immediately or keep warm.
Nutrition
Serving: 1serving | Calories: 456kcal