Moomah the Magazine
Gluten-Free Mac’N'Cheese

Gluten-Free Mac’N'Cheese

We love macaroni and cheese. Simple as that. But sometimes those boxed servings really seem as though they are bursting with a semi-unnatural color. We know that kids want to see all of those beautiful, bright artificial colors that their favorite foods are ridden with, but we think we may have worked out a way to achieve the look using vegetables! Aida's unprocessed Mac'n'Cheese is bursting with a beautiful orange color and this time it's completely natural.

Unprocessed Mac'N'Cheese with Butternut Squash

Ingredients

• 1 lb. gluten-free elbow macaroni
• 1 small butternut squash: peel, seed and cut into cubes
• 1½ cups low-fat milk
• 1½ cups crème-fraiche or mascarpone cheese
• 1½  cups medium-sharp cheddar cheese, finely grated
• ½ cup parmesan cheese, finely grated
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 1 tsp. herbamare salt
• 2 tbs. unsalted butter

The Crumbs

• 2 tbs. parmesan cheese
• 4 tbs. brown rice krispies
(we love Erewhon - low sugar, no salt & gluten free)

METHOD

PREHEAT oven to 375 degrees.

COMBINE squash and milk in a medium saucepan

BRING TO BOIL then SIMMER until squash is tender.

REMOVE from heat.

MASH contents of saucepan, stirring in nutmeg, cayenne and salt.

BOIL one gallon of salted water in a separate pot. 

ADD macaroni to boiled water.

COOK until par cooked - about 8 minutes.

DRAIN the macaroni.

STIR squash and milk mixture, cheddar and parmesan cheese in with the pasta.

LIGHTLY COAT a 9-inch square baking dish with a small amount of butter.

TRANSFER pasta mixture to baking dish.

SMASH rice krispies in a ziplock bag until bread crumb consistency.

ADD parmesan cheese to rice krispies.

SPRINKLE rice krispies on top of the pasta dish.

SPRINKLE a few spats of butter over the top.

BAKE for 20 minutes, covered in foil. 

REMOVE FOIL and bake for additional 20 or 25 minutes until lightly browned and crisp on top. 

 
 
  
  
  

TIPS FOR FREEZING:

• To take up less space in the freezer, cook in small ramekins rather than a big baking dish (adjust cooking time for smaller amounts).
• Cover with foil before placing in the freezer.
• Will last up to three months in the freezer.
• Warm up before eating by placing in the oven or microwave until warmed through.

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