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Mac and Cheese

Makes 10 servings

Ingredients

  • 8 oz. dried gluten free elbow noodles
  • 2 C. béchamel sauce*
  • ½ C. roasted butternut squash puree** or canned pumpkin puree
  • ¼ t. turmeric powder
  • ¼ t. smoky paprika
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1 t. salt
  • 3 T. nutritional yeast
  • 2 C. favorite allergy friendly cheese shreds, split in half

Directions

  1. Preheat oven to 350˚ F.
  2. Prepare pasta according to package instructions. Drain and rinse under cool water, set aside.
  3. Warm the béchamel sauce in a saucepan until heated. Stir in the roasted butternut squash puree or the pumpkin puree. Add all remaining ingredients except 1 cup of the cheese.
  4. Bring to a simmer, cover and cook for 15-20 minutes.
  5. Stir the cheese sauce into the pasta and pour into a greased oven safe baking dish. Sprinkle with remaining 1 cup of cheese shreds and cover with foil.
  6. Bake for 15-20 minutes until the pasta is heated through and the cheese is melted.
  7. Sprinkle the crushed Plentils over the top for a crunchy crust!

Béchamel Sauce Ingredients

  • 3 T. allergy-friendly butter substitute
  • 4 T. gluten-free, all-purpose flour
  • 2 ½-3 C. unsweetened, plain rice milk
  • ½ t. salt

Béchamel Sauce Directions

  1. Melt the allergy-friendly butter in a medium saucepan.
  2. Sprinkle in the gluten free, all-pupose flour and whisk together for 1-2 minutes.
  3. Slowly drizzle in 2 ½ cups of the rice milk and continue whisking over medium heat until sauce is thickened.

**to roast a butternut squash cut the top stem end off then cut through the middle of the squash lengthwise. Drizzle cut side with olive oil and place cut side down on a parchment paper lined baking sheet and roast at 400 for 30 minutes until very soft. Scoop out seeds and discard. Scoop out remaining flesh of the squash into a food processor and pulse until smooth.

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