Mac and Cheese
Creamy cheddar sauce gets its velvety body from soft squash, with sage tucked into every bite.
Fits Celiac, Pregnancy, Toddlers and 4 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 85 g gluten-free brown rice pasta, elbow-shaped
- 150 g butternut squash, peeled and cut into small cubes
- 55 g pasteurised cheddar cheese, grated
- 100 ml unsweetened lactose-free milk
- 1 tsp olive oil
- 1 tsp fresh sage, finely chopped
- ¼ tsp salt
- 1 tsp gluten-free brown rice flour
Method
- Boil pasta until just tender, then drain and reserve.10 min timer
- Simmer squash in water until very soft; drain well.10 min timer
- Mash squash with milk, rice flour, sage, and salt.
- Stir in cheddar over low heat until melted and smooth.
- Fold pasta through the sauce until every piece is coated.
Why it works
- Wheat allergy: Gluten-free brown rice pasta and rice flour keep wheat out.
- Gluten-free: Gluten-free pasta and rice flour make up the noodles and sauce.
- No spicy food: Cheddar, squash and sage bring savory flavor without spicy heat.
- Gluten sensitivity: Gluten-free brown rice pasta and rice flour keep the dish wheat-free.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, One pan recipes, Quick recipes.