This is a recipe that is great for those on a gluten/grain free diet, which makes it perfect for Pesach! It’s a totally different way of thinking about a familiar food – I adapted my favorite mac and cheese recipe to create this.
Mac and Squash Cheese
- 1 c. chopped onion
- 1 t. minced garlic
- 2 – 4 T. butter
- optional – 2 T. potato starch
- 1/2 c. milk
- 1/2 c . shredded cheese
- 1 c. butternut squash, baked and pureed
- salt, pepper, and garlic powder to taste
Saute the chopped onions and minced garlic until golden. Stir in the milk. At this point you can add in the potato starch to thicken the sauce a little. (If you add in this step, mix the potato startch with a small amount of water first and then it won’t chunk up when you add it to the hot milk mixture). Stir until the desired thickness – it will be quick, not more than a minute. Add in cheese, and when it’s melted, mix in the squash. Stir until smooth.
Serve hot over steamed cauliflower or mashed potatoes.