Vegetarian “Mac & Cheese”

Vegetarian “Mac & Cheese”

Your family will be none the wiser when you offer up this vegetarian “mac and cheese”. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…


500g/17.5oz squash, cut into 1” chunks
250ml/8.5fl oz vegetable stock
375ml/12.75fl oz fresh milk
500g/17.5oz uncooked gluten-free macaroni shells
½ tsp. cayenne pepper
½ tsp. nutmeg powder
½ tsp. salt
Parsley for garnish
You can Purchase all these Ingredients
In the U.K. from: Waitrose, Ocado, Asda or Tesco.
In the U.S.A from: Fresh Direct or Vons.


Cook pasta according to package directions.
Combine milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps.
Season with salt, cayenne pepper, and nutmeg.
Drain the pasta and stir into the squash puree.
Garnish with chopped parsley.

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