November 19, 2014
Gluten-Free Mac & Cheese
Since this recipe uses less cheese than traditional mac and cheese, it’s best to use quality aged cheeses for maximum flavour.
Yield: Serves 6
- In large pot, place onion, squash and milk over high heat. When it starts to simmer, cover and reduce heat to low. Cook until squash is soft, 20 minutes. Purée in blender until smooth. Return to pot. Keep warm over low heat.
- In large pot of salted water, boil pasta according to instructions on package. Drain.
- While pasta is cooking, gradually whisk cheeses into squash sauce until melted and emulsified. Whisk in sour cream. Season with salt.
- Add drained noodles to sauce. Cook, stirring, for 1 minute. Transfer to large serving platter or individual bowls. Serve with more Parmigiano and pepper.