12 ounce box of gluten free pasta, cooked al dente
Full Flavor Foods Cream Sauce and 1 1/2 cups water or 1 1/2 cups traditional roux made with gluten free flour
1 cup butternut squash puree
1 cup shredded gouda
1 cup shredded sharp cheddar
1/2 cup parmesan
1/4 cup bread crumbs
1/4 teaspoon salt
pinch of pepper
1/4 teaspoon garlic powder
1 Tablespoon dried parsley
1/2 Tablespoon melted butter
Pre-heat oven to 350 degrees.
Boil pasta to al dente, according to package directions.
Make cream sauce according to package directions.
Whisk in butternut squash, 3/4 cup gouda, 3/4 cup cheddar, and parmesan.
Add in pasta and mix together carefully.
Pour into pan.
Sprinkle with remaining cheese.
Combine bread crumbs, salt, pepper, garlic powder and parsley.
Sprinkle bread crumbs over macaroni and cheese.
Lightly spray a sheet of aluminum foil with cooking spray.
Cover macaroni and cheese with foil and bake for 10 minutes at 350 degrees.
Remove foil and cook for 5 minutes longer.
Serve.