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The Best Dairy- and Gluten-Free Mac and Cheese

This mac and cheese loaded with fresh squash and mushrooms is sure to appeal to your grown-up taste buds.

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Prep Time
20 min
85 min


  • 1 butternut squash, peeled, halved and seeded
  • 1 head garlic, top removed
  • 1 lb whole-grain, gluten-free elbow macaroni
  • 2 tbsp extra-virgin olive oil
  • 13 oz stemmed and sliced shiitake mushrooms
  • 18 oz full-fat coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 cup raw unsalted cashews, soaked for 30 minutes and drained
  • 1 lemon, zested and juiced
  • ½ cup nutritional yeast
  • ¼ cup blanched almond flour
  • 2 tsp Dijon mustard
  • 1½ tsp sea salt and ground black pepper


  • 1 tbsp blanched almond flour
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • ½ tsp coarse sea salt
  • ¼ bunch fresh parsley, roughly chopped


1. Preheat oven to 400°F. Place squash and head of garlic on a parchment-lined baking sheet; mist garlic with cooking spray. Bake until squash is tender, about 45 minutes.

2. Meanwhile, cook pasta according to package directions. Drain, rinse with cold water and transfer to a 9 x 13-inch baking dish.

3. Meanwhile, in a small skillet on medium, heat oil. Add mushrooms and sauté until fragrant, about 5 minutes. Remove from heat and set aside.

4. Remove skins from garlic and add to a high-powered blender with squash, coconut milk, broth, cashews, lemon zest and juice, ½ cup nutritional yeast, ¼ cup almond flour, Dijon, salt and pepper.

5. Pour sauce over noodles and stir until coated. Top with mushrooms and bake for 30 minutes. Sprinkle with garnishes before serving.

Nutrition Information

  • Serving Size 2 cups
  • Calories 530
  • Carbohydrate Content 67 g
  • Cholesterol Content 0 mg
  • Fat Content 28 g
  • Fiber Content 9 g
  • Protein Content 14 g
  • Saturated Fat Content 14 g
  • Sodium Content 531 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 2 g