This version of Homemade Macaroni and Cheese is creamy, delicious, and healthy. The secret to getting a bright yellow color without scary food coloring is pureed butternut squash, which sneaks in without any problems thanks to sharp cheeses – nobody will know it’s in there (promise!). This dish is creamy, satisfying, and worth the effort.
4 cups cubed peeled butternut squash (about 1 1/2 pounds squash)
1 1/2 cups gluten free chicken broth (homemade or commercial)
2 cups milk
3 Tbsp (about 3 oz or 85g) Better Batter Gluten Free Flour
4 tbsp sour cream
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 cups shredded romano cheese
1 1/4 cup finely grated extra sharp cheddar cheese
1 Recipe/(1-2 lb)lb Gluten Free Extrusion Pasta OR 1–2 pounds Rizopia or Tinkyada elbows, cooked (keep warm).
4 Tbsp butter or margarine.
In a microwave or steamer, steam butternut squash until soft (about 5-10 minutes). Place into a food processor or blender and blend until smooth.
In a large saucepan, whisk together pureed squash, chicken broth, and milk until smooth. Whisk in Better Batter Gluten Free Flour, sour cream, salt, pepper, and cheeses. Place pan on burner and head over medium heat until cheeses melt and sauce thickens and sauce is hot, about 5 minutes.
Stir in pasta and immediately stir in butter or margarine, stirring until butter melts.
Serve immediately. Serves 4 as a side dish. You will note this creates a LOT of sauce – use more pasta for a less saucy mac-n-cheese