My Mac and Cheese

by Kim
(NJ)

While it doesn't taste cheesy, it looks just like mac and cheese. My two sons who do not have allergies, love it as much as my two allergic sons.


I have also used pureed sweet potatoes, which is delicious too!

1/2 cup pureed butternut squash* (see note below)
1/2 cup rice milk
1/2 cup dairy free margarine
Salt to taste
1 lb gluten free pasta cooked according to package (I use elbow macaroni or small shells)

Mix puree, milk and margarine together and bring to a low boil. Pour over cooked pasta. Serve.

* To prepare the pureed squash: You can either buy it frozen in cubes and puree or roast your own. I roast a whole butternut squash, halve it and roast face down in a 400 degree oven for 45 mins and puree when cooled. I put 1/2 cup into ziploc bags and freeze.

A note from Eating With Food Allergies:

Great ideas, Kim! Thanks for sharing your recipe!

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