Gluten-Free Mac n Cheese with Veggies {Recipe}



  • 1 pound elbow macaroni
  • 1 winter squash, pureed
  • 2 cups low fat milk
  • 6 ounces cheeses, grated (about 1 2/3 cups) (I like sharp cheddar and Monterrey Jack)
  • ½ cup Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons bread crumbs and/or parmesan cheese


  1. Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Boil macaroni and cook until tender but firm, about 5 to 8 minutes.
  3. Drain and transfer to a large bowl.
  4. Meanwhile, place pureed squash and milk into a large saucepan on medium heat and cook until the mixture is simmering.
  5. Remove the pan from heat and stir in the cheeses, Greek yogurt, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine.
  6. Transfer the macaroni and cheese to the baking dish.
  7. Sprinkle bread crumbs/parmesan cheese over the top of the macaroni and cheese.
  8. Bake for 20 minutes until gold and bubbly.