This gluten-free butternut squash mac and cheese packs plenty of cheesy goodness in every bite.
Add squash, cover and cook until tender, about 10 minutes.
Meanwhile, cook pasta according to package directions.
Transfer the squash to a food processor or blender.
Add milk and puree until smooth.
Remove the steamer basket from the pot; dry the pot.
Add butter and melt over medium-high heat.
Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute.
Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes.
Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth.
Stir in the pasta.
Serve garnished with more sage, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
