Cottage Cheese Mac and Cheese Butternut Squash
Make my creamy, healthier spin on Cottage Cheese Mac and Cheese with roasted butternut squash, almond milk, almond flour, onions, garlic, fresh cheese, and your favorite gluten-free pasta. It has a delicious almond flour and butter crumble on top. Adults and kids will love this recipe because the nutrient-dense ingredients are hidden in a rich, cheesy sauce!
Make my Baked Gluten-Free Cottage Cheese Mac and Cheese with Butternut Squash recipe with a sophisticated flavor that adults will love and a classic cheesiness that kids will devour. I’m giving a healthier spin on this classic comfort food with roasted butternut squash, cottage cheese, almond milk, almond flour, onions, garlic, fresh cheese, and your favorite gluten-free pasta. It has a delicious almond flour and butter crumble on top and is perfectly seasoned for mild flavor.
Why You’ll Love This Butternut Squash Macaroni and Cheese Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting cottage cheese mac and cheese with butternut squash:
Pasta: Use gluten-free pasta of your choice, such as brown rice pasta, whole wheat macaroni, quinoa pasta, chickpea pasta or gluten-free noodles.
Roasted Butternut Squash: You can substitute with canned or frozen butternut squash puree if you don’t have fresh roasted squash.
Light Olive Oil: Substitute with vegetable oil, canola oil, or coconut oil.
Onion: Use shallots or red onion as a replacement for white onion.
Garlic: Garlic powder or garlic paste can be used instead of minced garlic.
Cottage Cheese: Replace cottage cheese with sour cream, ricotta cheese, or additional milk.
Vegetable Stock: Swap vegetable stock with chicken or beef broth, or use a vegetable bouillon cube dissolved in water.
Butter: Use a dairy-free margarine or vegan butter if you need a dairy-free option.
Almond Flour: Almond flour can be substituted with gluten-free all-purpose flour or rice flour in the roux. Almond flour is also used in the crumble. You can replace it with gluten-free bread crumbs or crackers.
Almond Milk: Replace almond milk with any other non-dairy milk like soy milk, oat milk, or coconut milk.
Cheddar Cheese: You can use any variety of block cheese that can be grated and melted, including gouda cheese, Monterey jack, and white cheddar. You can use multiple kinds of cheese to customize the flavor. I do not recommend pre-shredded cheese because it has been coated in cellulose and won’t melt down as smooth and creamy.
Parmesan Cheese: Swap grated Parmesan cheese with a dairy-free or vegan Parmesan cheese alternative, or use nutritional yeast for a cheesy flavor.
Paprika: You can replace paprika with smoked paprika, chili powder, or cayenne pepper for a different flavor. Go easy on the spices and be sure to taste as you go.
How to Make My Cottage Cheese Mac and Cheese Gluten-Free with Roasted Butternut Squash
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. Place your butternut squash on a cutting board and carefully cut off the bottom and the top of the squash. Begin by pressing your knife into the skin about 1/2″ and work your way around the end of the squash. When you get back to your starting point, push your knife deeper into the squash and cut off the end.
Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash.
Scoop out the seeds with a large spoon.
Scoop out the seeds with a large spoon.
Line a baking sheet with parchment paper for easy clean-up. Lay the squash in the pan, cut side up, and brush or spray with a bit of olive oil. Then sprinkle with a dash of salt and pepper. Flip them over so they are cut side down on the sheet. Bake at 400°F for 1 hour. Remove the pan from the oven and allow to cool.
Scrape out the soft roasted butternut squash, set it aside in a bowl, and discard the skins. This step is best done a few hours before making the soup or even a day or two in advance. Store the squash in an air-tight container in the fridge until needed.
Step 2: Prep the Ingredients
Preheat your oven to 375°F.
Cook the pasta according to the package directions until it’s al dente. Drain and set aside.
Shred 3 packed cups of cheese. Finely dice 4 cloves of garlic. Roughly chop 1/2 onion.
Step 3: Make the Sauce
In a large saucepan, heat 1 tablespoon of light olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
In a high-speed blender or food processor, combine the roasted butternut squash, sautéed onion and garlic, cottage cheese, vegetable stock, salt, and paprika. Blend until smooth and set aside.
Step 4: Make the Roux
In the same saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of almond flour and cook for 1-2 minutes to create a roux.
Gradually whisk in 1 cup of almond milk, and continue to cook and stir until the mixture thickens, about 2-3 minutes.
Add the butternut squash puree from the blender into the saucepan, and stir to combine. Cook for another 2-3 minutes, or until the sauce is smooth and heated through.
Pour in the butternut squash mixture and stir until well combined.
Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese until it’s melted and the sauce is well combined with the cheese.
Step 5: Make the Crumble
In a separate bowl, prepare the crumble topping by combining 3 tablespoons of melted butter, 1/2 cup of almond flour, 1/4 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder and 1/2 cup parmesan cheese. Use a fork to mix the ingredients until they form a crumbly texture.
Step 6: Assemble the Dish
Transfer the pasta to a greased 9×13-inch baking dish. Pour the sauce over the pasta and gently mix it in until well combined.
Sprinkle the prepared crumble topping evenly over the pasta and sauce.
Bake the mac and cheese in the preheated oven for about 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Once done, remove it from the oven and let it cool for a few minutes before serving.
Gluten-Free Macaroni and Cheese Recipe Notes
Butternut Squash: Roasting your butternut squash will result in the best flavor. But you can also peel and dice your butternut squash and then boil until soft. Or you can use frozen which is already soft.
Pasta Choice: Use your preferred gluten-free pasta and cook it to al dente, as it will continue to cook while baking.
Sauce Consistency: If your sauce seems too thick, you can thin it with a little more vegetable stock or almond milk. Conversely, if it’s too thin, you can simmer it a bit longer to thicken. You can blend the sauce with an immersion blender but it will not be as smooth as using a high speed blender.
Baking Time: Keep an eye on the dish while baking to prevent over-browning.
Serving Suggestions:
Works as a side for almost any meal. Add crumbled bacon, pulled pork or diced chicken or steak for extra protein. Top with a sprinkle of herbs like chives, parsley or thyme for freshness.
Here are some more cozy gluten-free recipes:
- Almond Flour Green Beans with Mushroom Cottage Cheese Sauce Recipe
- Gluten-Free Cornbread Stuffing from Scratch Recipe
- Creamy Garlic Mashed Potatoes with Cottage Cheese Recipe
- Roasted Butternut Squash Apple Potato Soup Recipe
Cottage Cheese Mac and Cheese Butternut Squash Recipe
Ingredients
- 1 pound dried pasta of choice
Sauce:
- 4 cups roasted butternut squash
- 1 tablespoon light olive oil
- 1/2 onion diced
- 4 cloves garlic minced
- 1 cup cottage cheese
- 1 cup vegetable stock
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 tablespoons butter
- 1/4 cup almond flour
- 2/3 cup almond milk
- 2 cups cheddar cheese shredded
Crumble:
- 3 tablespoons butter
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup parmesan cheese grated
Instructions
Roast the Butternut Squash:
- Preheat your oven to 400°F. Place your butternut squash on a cutting board and carefully cut off the bottom and the top of the squash. Begin by pressing your knife into the skin about 1/2" and work your way around the end of the squash. When you get back to your starting point, push your knife deeper into the squash and cut off the end.Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash. Scoop out the seeds with a large spoon. Line a baking sheet with parchment paper for easy clean-up. Lay the squash in the pan, cut side up, and brush or spray with a bit of olive oil. Then sprinkle with a dash of salt and pepper. Flip them over so they are cut side down on the sheet. Bake at 400°F for 1 hour. Remove the pan from the oven and allow to cool.Scrape out the soft roasted butternut squash, set it aside in a bowl, and discard the skins. This step is best done a few hours before making the soup or even a day or two in advance. Store the squash in an air-tight container in the fridge until needed.
Mac and Cheese:
- Preheat your oven to 375°F.Cook the pasta according to the package directions until it's al dente. Drain and set aside.Shred 3 packed cups of cheese. Finely dice 4 cloves of garlic. Roughly chop 1/2 onion.
- In a large saucepan, heat 1 tablespoon of light olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.In a high-speed blender or food processor, combine the roasted butternut squash, sautéed onion and garlic, cottage cheese, vegetable stock, salt, and paprika. Blend until smooth and set aside.
- In the same saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of almond flour and cook for 1-2 minutes to create a roux.Gradually whisk in 1 cup of almond milk, and continue to cook and stir until the mixture thickens, about 2-3 minutes.Add the butternut squash puree from the blender into the saucepan, and stir to combine. Cook for another 2-3 minutes, or until the sauce is smooth and heated through.Pour in the butternut squash mixture and stir until well combined. Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese until it's melted and the sauce is well combined with the cheese.
- In a separate bowl, prepare the crumble topping by combining 3 tablespoons of melted butter, 1/2 cup of almond flour, 1/4 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder and 1/2 cup parmesan cheese. Use a fork to mix the ingredients until they form a crumbly texture.
- Transfer the pasta to a greased 9×13-inch baking dish. Pour the sauce over the pasta and gently mix it in until well combined.Sprinkle the prepared crumble topping evenly over the pasta and sauce.Bake the mac and cheese in the preheated oven for about 25-30 minutes, or until the top is golden brown and the edges are bubbling.Once done, remove it from the oven and let it cool for a few minutes before serving.
Video
