Description
Butternut squash mac and cheese is gluten-free, delicious, and easy to make. It’s also loaded with nutrient-rich kale and makes a perfect all-in-one dinner!
Ingredients
Scale
- 12 oz. gluten-free elbow macaroni
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled, seeded and chopped bite-sized pieces (1 small butternut squash or use pre-chopped butternut squash)
- 6 cups fresh kale, torn into 2-inch pieces
- 4 tablespoons butter
- 4 tablespoons gluten-free flour
- 4 cups milk (I use oat milk or 1% milk. Use any milk that works for you.)
- 2 cups half and half
- 1 bay leaf
- 2 teaspoons hot sauce (I love Frank’s Original Pepper sauce)
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon white pepper
- 1/4 teaspoon cracked black pepper
- 1.5 teaspoon garlic powder
- 1 teaspoon dry mustard
- 4 cups sharp cheddar cheese, shredded
- 2 cups gouda cheese, shredded
- 1 oz. blue cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- Kosher salt to taste
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil and cook elbow macaroni 1-2 minutes less than the package instructions. It should be slightly al dente. Drain pasta and pour into a large bowl. Drizzle with a good swirl of olive oil and season with a little kosher salt. Set aside.
- In a large bowl, massage kale for 1-2 minutes or until leaves are broken down slightly and tender. Set aside.
- In a large skillet over medium-high heat, add the olive oil. Add butternut squash and sauté, stirring frequently, for 5-7 minutes or until tender. Gently stir in kale and cook until wilted (about 2 minutes). Set aside.
- In a medium, heavy-bottomed pot over medium-high heat, melt butter and whisk in flour. Cook for 1-2 minutes. Stir in milk, half and half, bay leaf, hot sauce, salt, white pepper, black pepper, garlic powder, and dry mustard. Turn the heat down to medium and whisk constantly to avoid burning on the bottom. Keep stirring until thickened about 3-5 minutes.
- In a large bowl, combine the cheddar and gouda cheeses. Reserve two cups of the cheddar/gouda mixture into a medium bowl. Add parmesan to the medium bowl. Set aside for the topping.
- Slowly whisk 2/3 of the cheese from the large cheddar/gouda bowl and the blue cheese into the white sauce. Save the remaining third for the middle layer of the casserole. Taste the cheese sauce and adjust with salt and pepper.
- Gently fold the cheese sauce into macaroni then fold in the butternut squash and kale mixture. Stir until all ingredients are combined. Taste and adjust seasonings with salt and pepper.
- Pour half of the macaroni mixture into a large buttered cast iron skillet or a 9 x 13 buttered baking dish. Top the with the remaining third of the cheddar/gouda mixture from the large bowl. Pour the second half of the macaroni mixture in the dish, evenly distribute, and top with reserved cheese/gouda/parmesan mixture from the medium bowl.
- Bake at 350 for 25 minutes then broil for 2 or until the top is browned. Be careful. It happens fast. Let cool for a few minutes before digging in.
Notes
- Microwave the whole butternut squash for 1 minute. This will make it easier to peel and cut.
- Butternut squash seeds are edible and delicious. If you’d like to roast them, just scoop seeds into a small bowl filled with cold water. This will make it easier for you to separate. Dry with a clean cloth towel before roasting. Roast at 350 for 20 minutes stirring occasionally.
- If you’re running short on time or just don’t feel like chopping up butternut squash. Use store-bought chopped butternut squash. It works great and saves you time. You may have to chop it a little smaller but most of the work is done for you.
- The macaroni likes to suck up all the moisture overnight. To bring back extra creaminess when you reheat the mac and cheese, just stir in a small dollop of half and half or milk.
Keywords: gluten-free mac and cheese, mac and cheese, butternut squash mac and cheese, kale mac and cheese