This is a delicious flavorful mac & cheese, inspired by the glutenous one at Trader Joe's. You can also make this with acorn squash or similar type fall squash that can be baked. You could even use a pie pumpkin!  I give a range of amount of squash to be used, and you can adjust it based on your personal preference, though I always prefer more squash. Enjoy! 

With the number of times I've eaten this, you'd think I'd have managed to take a better photo, but nope. ;) 

Butternut Squash Mac & Cheese

To make the butternut squash puree:

Preheat oven to 375.  Line a baking sheet with aluminum foil.  

Slice in half: 

1 butternut squash (or similar squash, like acorn squash) *I don't bother removing the seeds. These can be quickly and easily scooped out after baking.

Brush with some olive oil OR put a bit on your foil to spread around. 

Place the squash halves facedown on your foil lined sheet.  Bake at 375 F for about 45 - 60 minutes (depends on the size of your squash and oven), until your squash is softened, and can squish a bit when you press into it.  Remove from oven and place pan on a cooling rack.  Once cool enough to handle, you can scoop and discard the seeds. Use a spoon to scoop out your butternut squash - it should scoop out nice and smooth like a puree. 

If you want to prep your squash puree in advanced, let cool most of the way, then scoop out the seeds to discard.  Scoop the cooked flesh into a container to store in the refrigerator. I find it lasts several days in the refrigerator. You can also place cooked squash into freezer ziplocs. I make sure to measure and note the amount on the bag before freezing. 

To make the pasta & butternut squash cheese sauce:

I make the noodles and sauce simultaneously.

Noodles:

Cook GF pasta noodles of your choice in salted water, rinse and set aside.  Make sure to taste the noodles before draining to make sure it's cooked enough. I find most GF noodles require an extra 2-3 minutes of boiling.

Sauce:

In a large pot, combine over medium heat:

1/4 cup butter

1 3/4 cup milk

1 tsp mustard (from the squeeze bottle, not dried powder)

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/4 - 1/2 tsp nutmeg

1/8 - 1/4 tsp dried sage

1/2 tsp freeze dried thyme OR 1/8 - 1/4 tsp dried thyme

1/8 - 1/4 tsp cayenne pepper

Add, bring to a simmer, cooking for ~10 minutes: 

1 - 2 cups squash puree (I like more squash, but if you prefer a lighter squash flavor, you can use less. If you use less squash, make sure to thicken the sauce, as described next.)

Squash sauce, getting ready to thicken a bit and add cheese.

Optional to thicken the sauce a bit: 

Mix together in a small bowl: 

1/4 cup cold milk

1 Tbsp cornstarch

Stir the cornstarch mixer into the sauce, stirring constantly, until mixture returns to a simmer for 1-2 minutes.

Remove the sauce from heat and add: 

3/4 cup gouda, grated

3/4 cup medium or old cheddar, grated

1/3 cup parmesan regianno, grated

Once your sauce is ready, stir in your noodles and serve!!! Enjoy! 

Sauce is thickened and ready to mix in the cheese!

Butternut Squash Mac & Cheese Recipe by Successfully Gluten Free!

 It's an unusual combination in mac & cheese, I agree, but the flavors are delicious together.  Leeks have a unique flavor that blends so nicely with a sharp cheddar and bit of Parmesan. The fennel adds some extra oomph of flavor that I love.  All in all, it was a hit around this house. And it's the perfect cold weather type comfort food.  Enjoy! 

Had some baked sweet potato fries on the side. Yum!

Leek & Fennel Mac & Cheese

While you're preparing your sauce, you can boil your pasta as follows: 

Pasta:

Boil large pot of water + 1 Tbsp salt over high heat. 

Add and cook until desired tenderness: 

1 340g package GF macaroni (or noodle of your choice)

Drain, rinse and set aside until ready to mix into prepared sauce.  

Sauce:

In a large saucepan over medium heat, heat and cook the leeks are softened, but not mushy (~5-7 minutes): 

2 Tbsp olive oil

2 Tbsp butter

small leek, sliced (washed well)

1/4 - 1/2 fennel bulb & shoots

2 shallots, sliced

1 tsp garlic salt (or 1/2 tsp garlic powder, 1/2 tsp salt)

1/2 tsp pepper

Cooking up the veggies.

Add and bring to a boil, stirring occasionally: 

2 cups milk

1 cup water + 1 tsp GF chicken bouillon paste 

Getting ready to thicken the sauce!

In a small bowl, whisk together: 

1/4 cup water

2 Tbsp cornstarch

Mix the cornstarch mixture into the bubbling sauce, stirring until thickens and returns to boil for one minute.  Remove from heat and add: 

2 cups shredded sharp cheddar

1/2 cup grated Parmesan cheese

Nice and cheesy, and ready for the noodles. 

Add in the cooked, drained and rinsed pasta to the cheesy sauce.  Stir together well and serve!  Enjoy!

A tasty, rich mac and cheese. Yum!

Leek & Fennel Mac & Cheese Recipe by Successfully Gluten Free!

Quick N' Easy Macaroni & Cheese

I love whipping up a quick mac n' cheese for dinner now and then.  My mac n' cheese is always homemade, since I can't stand the boxed stuff.  The cream sauce is SO quick and easy, you won't believe it!  I actually think it's much easier to make gluten-free mac n' cheese than regular mac n' cheese, since it requires very little stirring!  Nice, right?!   And, if you use shaped noodles, it suddenly becomes something a little bit fancier.  I've got some other varieties posted, my versatile cream sauce for pastaand a mac n' cheese bake or broccoli n' cheese bake.  But I figured I'd just put up the simplest, no-nonsense variety of mac n' cheese as it's own recipe.  Any way you make it, the cream sauce is similar to whip up, and will always taste delicious! Enjoy!

Mac n' cheese made with spiral brown rice noodles. Took me 15 minutes start to finish - mostly because cooking the noodles requires waiting for water to boil and the noodles to cook!

Quick N’ Easy Macaroni & Cheese

Serves 4

 

Cook up 250g/8oz package brown rice noodles of your choice.  (I find most packages say they cook 4-6 minutes, but I find it tends to be more like 10-12 minutes, so taste your noodles before draining!) Drain noodles, set aside.

 

Heat frying pan over medium heat. Add:

1/4 cup butter

 

Add and cook until tender:

1 small onion, diced

 

Add and cook until boiling, stirring occasionally:

1 ¾ cup milk (lactose-free works well)

½ - 1 tsp chicken bouillon

Salt & pepper (~ ¼ tsp each, but more can be added towards the end – I tend to add extra pepper)

 

Mix in a small bowl, then add to pan, stirring constantly:

¼ cup cold milk

1 heaping Tbsp cornstarch

 

Your mixture should thicken quickly.  Remove from heat and add:

1 to 2 cups grated cheddar cheese (or similar mixture)

 

Once cheese is melted, add pasta and mix until thoroughly coated.  Taste, and add more salt or pepper, as desired.  Serve and enjoy!

(Versatile) Cream Sauce for Pasta

This is one of my favorite cream sauces to whip together.  It's fast, easy, and extremely versatile!  You can use the same base to make (Chicken or Shrimp) Alfredo, Mac & Cheese, or Creamy Pesto sauces.  

Macaroni & Cheese version of the Versatile Cream Sauce w/ spiral brown rice noodles

(Versatile) Cream Sauce for pasta (gluten-free pasta, obviously).  

Here is the basic recipe, and some different options to try!

Melt in saucepan until bubbling over medium heat:

1/4 cup butter

Add and cook until onion is tender

1 small onion, diced
2 cloves garlic, minced (optional - best only in Alfredo or Pesto)

Add the following and allow mixture to cook until boiling.  Once bubbling gently, cook for 2-3 minutes:

2-3 cups milk (more or less depending on desired thickness of sauce - remember, it's versatile!)

1/4 tsp salt
1/4 tsp pepper

Mix the following together in a small bowl until smooth (to be added to your boiling butter/milk):
1/4 cup cold milk

2 Tbsp. cornstarch

Slowly add cornstarch/milk mixture to the boiling pot, stirring constantly. Let cook ~1-2 minutes.  It should thicken right away!  Keep stirring! 

Remove from heat and add one of the ingredient options below.  Then mix into gluten-free pasta of your choice!

Alfredo sauce (also nice with cooked chicken added)

Add 1/2 cup grated parmesan cheese

Macaroni sauce

Add 1 to 2 cups grated cheddar cheese

Pesto sauce

Add 1/4 cup of pre-made pesto ( green or red pesto is sold near spaghetti sauce in the grocery store)

Optional: 1/4 cup grated parmesan

Some fun and easy options for your pasta!

Chicken:

There are a couple options. One is to use 2 fresh boneless breasts of chicken and cook up as directed below. The other way, and one that rarely occurs to me, is to do the following:

1. Buy a pre-roasted chicken, and remove meat to add into sauce OR Buy a can of chicken (sold near the tuna-fish).  

2. Cook in a skillet over med to med-high heat with 1 Tbsp of butter or 1 Tbsp of oil (I like olive oil) for about 1-2 minutes (until hot or cooked-through if using fresh).  Sprinkle on some pepper and salt while cooking.

Other optional seasonings to add while cooking:  parsley, oregano, basil, paprika, thyme.

Place on top of pasta and sauce.  Enjoy!

Shrimp:

Buy pre-cooked shrimp from the freezer section.  Take a handful of shrimp and put in a skillet with 1 Tbsp of butter.  Sprinkle with salt and pepper, add 1/2 tsp chopped garlic (optional). Cook over med to med-high heat for 5 minutes. 

Place on top of pasta and sauce.  Enjoy!

Easy, Delicious Mac n' Cheese and Quick Lasagna

I don't just make desserts. ;)

Here are a couple easy peasy dinner ideas that I've played around with this week.  

They can be made in advance and re-heated, too. Everyone has enjoyed both very much.

Start by:

Cooking up brown rice noodles. I'd say make 2 boxes/bags worth if you are using boxes/bags. Use a BIG pot.  I find brown rice noodles all need between 7-11 minutes to cook. Make sure to taste before you drain!  Drain and rinse in cold water.   Mix in a bit of olive oil to keep them from sticking to each other. You can pop them in the refrigerator until you're ready to use them (for 2-3 days)

Quick n' Easy Lasagna!

Use half the noodles to make each recipe below:

Cheesy Broccoli Bake OR Plain Mac n' Cheese  It just depends if you're in the mood for broccoli in the dish or on the side. ;)

Rinse and chop off heads of ~2 broccoli bunches. Don't use the stems. Set broccoli aside.

Have 2 cups grated cheese ready to go. A cheddar or cheddar mix is nice. (I keep bags of this in the freezer for easy meals)

Over medium heat in a large/wide saucepan melt:
1/4 cup butter

Cook until tender:
1/2 onion, diced

Add
2 cups milk & 1 tsp chicken boullion (for flavor)
salt & pepper (you can adjust flavor later, but I just grind fresh over the top of the pan)

While this is heating up (you want nice rolling boil bubbles to start before you add the next ingredient), mix in a small bowl: 1/4 cup cold milk and 1 heaping Tbsp cornstarch.

Once your food is boiling, add in this milk/cornstarch mix and mix well. This thickens your sauce. Stir/cook until you see your sauce bubble gently.

Remove sauce from heat and mix in cheese until fully melted. Taste to see if you want to add a bit more pepper or salt.

Mix in the broccoli (optional). Pour the whole thing into an 8x8 baking pan.

Optional before baking:

Sprinkle on top EITHER 1/2 cup cheese OR 1/2 cup cheese mixed with 1/4 cup cornflake crumbs or GF bread crumbs.

Bake ~25min at 375F.

NOTE: if you don't want the broccoli - you'll just have a nice macaroni and cheese bake. :)

With the remaining cooked noodles, do the following (not necessarily on the same day. I made this the next day for our family).

Easy Lasagna Bake:

An option to start: Cook up a bag of spinach in a saucepan with a bit of water. Season with some salt and pepper. Squeeze to drain out . Chop into smaller pieces using a cutting board.

Mix in a bowl: 

1/2 container of ricotta

1 cup grated mozzarella (I keep bags of this in the freezer for easy meals)

1/4 cup grated parmesan or romano

spinach from above, if using

salt and pepper to season

Add noodles and mix with cheesy mixture.

Add 1/2 - 1 jar spaghetti sauce (I like Classico for best flavor) into noodles, mix gently. it doesn't have to be thoroughly mixed!

Pour into 8x8 pan

Optional toppings: sprinkle top with mozzarella and parmesan.

Bake ~25-30 min at 375F.

*Alternatively, you can layer sauce, noodles, ricotta mix, sauce, noodles (continue), ending with some parmesan on top, like a normal lasagna - but with fun noodle shapes!

While lasagna is baking, put foil on a cookie sheet. Lay out some slices of gluten-free bread. Spread with butter and sprinkle lightly with garlic powder.

Pop this into the oven as soon as you take the lasagna out. Let cook ~5 min, at which point the lasagna is cool enough to eat.

Enjoy!!!

A quick and easy lasagna made with shell noodles and only parmesan on top