Macaroni & Cheese (low fat made with Butternut Squash!)
2 Tbspns butter
2 Tbspns GF flour blend (or regular flour)
1 tspn pepper
2 cups milk (use 1 cup at first and pour in the 2nd cup of milk after the pureed butternut squash til you have a thick soup consistency.)
1 lb of cooked and pureed frozen butternut squash (or freshly roasted butternut squash)
1 lb of cheese ends – or whatever cheese you have on hand (just ask your deli staff for the cheese ends and it ends up giving you a ton of various flavors!)
1 lb of GF Pasta – or any pasta(any brand you like! I prefer Trader Joe’s GF brown rice pasta)
1 generous squirt of brown spicy mustard
1 teaspoon of “Mrs Dash” or equivalent (use a spice blend without salt as the cheese will usually add enough salt)
GF breadcrumbs or ground flaxseed (to top macaroni and cheese before you bake it) mixed with 1 tablespoon melted butter with seasonings- I use a salt spice blend and herbs de provence about 1 tspn of that.
Place butter and GF flour blend in large sauce pan. Over medium heat make a rue. Add pepper. Then add milk. Stir with whisk. As it thickens add the butternut squash. Continue to stir. Meanwhile boil a pound of your favorite GF pasta til al dente. Add cheese ends. Stir til smooth. Add spicy brown mustard and Mrs dash til you get the flavor you like keep stirring.
Pour over cooked GF noodles that are in a greased glass 13×9 pan. Top with gf breadcrumbs or ground flax seed. Bake at 350 for 30 to 45 minutes or until brown. Delish!
I cook this in a 13 x 9 inch Pyrex Glass pan. I particularly like this pan because it comes with a plastic cover to keep the food fresh when it’s cooled. I will be able to have this for lunch today and keep some for later with ease!