This dish is a version of traditional macaroni and cheese—it includes some fruits and veggies that should get by the most discerning palate. It has been kid-tested, and they even asked for seconds!
- 4 cups dried gluten-free macaroni
- 2½ sweet potatoes
- 3 tablespoons unsalted butter
- ½ cup finely chopped celery
- 1 cup cubed tart apple, such as Granny Smith
- 1 cup chopped onions
- Salt and pepper to taste
- ¾ cup half-and-half cream
- 1 cup gluten-free chicken or veggie stock
- 1 cup freshly grated Parmesan cheese + extra for garnish
- 1 cup freshly grated raw sharp cheddar or Gruyere cheese
- ½ cup chopped fresh parsley
- ½ teaspoon ground nutmeg
- ½ cup chopped pistachios
Cook pasta in a large pot of boiling, salted water, until al dente. Check instructions on package. Drain and set aside.
Preheat the oven to 385° F.
Cut sweet potatoes into 1-inch cubes and cook in boiling salted water until soft. This should yield approximately 2 cups of cubed potatoes.
Place the butter in a medium pan and sauté the celery, apple and onions until soft, about 3 to 5 minutes. Salt and pepper to taste. Add the sweet potatoes and sauté for another 1 to 2 minutes.
Combine the pasta, the sweet potato mixture, cream, stock, Parmesan cheese, cheddar or Gruyere, parsley, ground nutmeg, and more salt and pepper to taste in a large bowl. Mix well.
Spread the mixture evenly in a medium, greased baking dish. Sprinkle the pistachios on top and bake for 25 to 30 minutes, until everything is melted and bubbly. Top with extra Parmesan.
Cook’s tip: Try pumpkin or butternut squash instead of the sweet potato for variety.
Nutrition Analysis: 620 cal, 25 g fat, 60 mg chol, 500 mg sodium, 82 g carbs, 5 g fiber, 8 g sugar, 18 g protein.
Recipes excerpted from Scared Wheatless (Whitecap Books) by Mary Jo Eustace. Photos by Tracey Kusiewicz for Scared Wheatless (Whitecap Books).