10 mins
30 mins
Serves 6

Gluten Free Veggie-Loaded Mac ‘N Cheese

This recipe is far more colourful than the classic version, thanks to the addition of butternut squash and carrots.
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  • 1 pkg Italpasta Gluten Free Elbows
  • 1/4 cup extra virgin olive oil
  • 3 cup butternut squash, chopped
  • 1 cup carrot(s), finely chopped
  • 3 clove garlic
  • 1 cup milk
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mustard powder
  • 1 pinch ground nutmeg
  • 1 1/2 cup cheddar cheese, shredded
  • 1/2 cup Parmesan Cheese, grated


  • Preheat oven to 400°F (200C). Grease baking dish; set aside.
  • In large pot of boiling salted water, cook squash, carrots and garlic cloves for 8 to 10 minutes or until tender. Meanwhile, cook macaroni in separate pot of boiling salted water according to package directions; drain, reserving 1/2 cup (125 mL) cooking liquid.
  • In food processor or blender, purée cooked vegetables, reserved cooking liquid, milk, oil, salt, pepper, mustard powder and nutmeg until smooth. Stir in 2/3 of the Cheddar cheese and 1/2 of the Parmesan cheese.
  • Toss pasta with vegetable sauce; spread evenly in prepared pan. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 15 to 20 minutes or until golden brown and bubbling.
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Use aged, medium or mild Cheddar cheese, depending on preference.
Garnish with finely chopped fresh parsley or green onions if desired.

Nutritional Analysis

Calories: 500kcalCarbohydrates: 55gProtein: 17gFat: 23gCholesterol: 40mgSodium: 670mgFiber: 3gSugar: 4g