What You'll Love

• Elegant yet comforting. The rich mix of cream, eggs, and cheese bakes up into a creamy, satisfying dish that's not at all fussy. But, since it's not really an everyday bake, it feels super special.
• Easily gluten-free. Everyone can eat this quiche, and the crust is so crisp and light I promise no one will be able to tell it's made with gluten-free flour. All the rest of the ingredients are naturally gluten-free, so it's a total win!
• Make-ahead-friendly. This quiche practically begs to be made the day before you serve it. It reheats perfectly, and an overnight rest in the fridge helps its flavors to deepen.

Ingredients Needed

I've outlined all of the ingredients needed to make this recipe below, along wth a few notes. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Pie crust - Choose from a gluten-free pie crust or the others linked above, or use a store-bought gluten-free pie crust.
• Eggs - Large eggs are best.
• Milk - You can use whole milk or 2% milk. I don't recommend using non-fat milk.
• Heavy cream - Use half-and-half if needed, or in a pinch, just use all whole milk.
• Cheese - I used Parmesan cheese, and I find it works so well with the asparagus. See some more suggestions lower down in this post.
• Olive oil
• Asparagus
• Salt and pepper - Fine sea salt or table salt and black pepper to taste.

Variations to Try

• Dairy-free - Turn this quiche dairy-free by using full-fat coconut milk or a thick oat or almond milk. (Note that if you use coconut milk, the quiche may take on some of its flavor.)
• Add a little mustard - Stir in 1 teaspoon of Dijon mustard to the filling for a sweet-spicy contrast.
• Add more cheese - Feel free to add more cheese than the quantity called for in the recipe card if you are a true cheese-lover.
• Herbs - Fresh or fried herbs add interest and flavor. Try dried thyme and oregano, or use fresh herbs like chopped basil and rosemary.

Tips for a Perfect Quiche

• Butter the pie pan! As with all pies, it's essential to butter the pie plate before adding the crust. This will make a big difference later when you remove slices of quiche after baking.
• Bake on a baking sheet. I ALWAYS bake my quiche (and pumpkin pie!) on a large baking sheet. This performs double duty by dealing with any potential overflow and helps to crisp up the bottom.
• Rest. After removing the quiche from the oven, rest it on a wire rack for at least 15 minutes to let the filling set a bit. This makes for much easier slicing. I actually like to let it sit for up to an hour, but I realize that this is not always possible!
• Add spinach. Spinach and asparagus go so nicely together, and I always love more veggies. Throw in a handful or two of baby spinach to the skillet along with the asparagus and green onions, and cook until wilted.
• Other cheeses. Parmesan is such a nice, salty cheese, and it pairs beautifully with the asparagus. Other options could include sharp cheddar, gruyere, Swiss, or a combination of cheeses.
• My favorite variation: When I want to mix things up, I like to do a combo of sweet peas, chopped asparagus, and fresh herbs like chives or thyme, plus feta or ricotta cheese for a mild, creamy contrast.

Storage and Reheating Options

• Fridge - Transfer cooled slices of quiche to an airtight container and store in the fridge for up to 3 days.
• Freezer - To freeze a whole quiche, bake and cool completely. Wrap the quiche tightly in a layer of plastic wrap, then a layer of foil to prevent freezer burn, and store in the freezer for up to 2 months. Or, wrap cooled individual slices in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 2 months.
• To Reheat - Place slices of quiche on a baking sheet and heat them in a 350°F oven for 10-15 minutes until heated through. For a quick option, microwave on 50% power for 30-60 seconds, though the crust may soften with this method. If the quiche is frozen, unwrap it and heat it at 350°F for 30 minutes until heated through.

This is IT, the best sticky bun recipe that I make at least twice a year for special holiday breakfasts. Pillowy soft dough is packed with a blend of cinnamon and brown sugar, then nestled in a thick, sweet maple syrup glaze and baked to fluffy, fragrant perfection. And, it's great to make ahead so you can pop the pan in the oven while you open presents or savor a first cup of coffee. Everything you need to know about making these sticky buns is outlined in this post.

Thank you to Sarah Keiffer for the sweet dough base, and Yossy Arefi for the inspiration for the maple syrup topping. For a gluten-free variation, see my oat flour cinnamon rolls or gluten free cinnamon rolls recipes.

What You'll Love

• They're sticky buns. What's NOT to love should be the better question. Buttery and maple syrup-y ... I can't resist these.
• Unapologetically rich. From the soft, pull-apart dough to the sticky, butter, brown sugar, and maple syrup-infused topping, this is a true treat. So, enjoy!
• As good as a bakery. We've always loved the sticky buns from the Bovine Bakery in Point Reyes Station - but that's an hour+ drive from where we live in Sonoma County, so alas! They are a rare treat. However, we love these homemade sticky buns just as much, and they can be enjoyed from the comfort of the couch without needing to load up everyone in the car (though it is, to be honest, a spectacular drive out there).

Ingredients Needed

Take a look at what you'll need for this recipe below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Eggs - Use large eggs.
• Whole milk - I prefer whole milk here to make the dough extra rich. You can use 2% milk if needed.
• Honey - Or substitute granulated sugar, though I prefer honey.
• All-purpose flour
• Instant yeast - Use instant yeast rather than active dry yeast if possible. Instant yeast can be added directly to the dough with no need for proofing first. Make sure to use fresh years!
• Salt - Fine sea salt or table salt.
• Butter - You'll need plenty of unsalted butter for the dough, filling, and topping.
• Filling - Brown sugar (light or dark brown sugar is fine), ground cinnamon, melted butter.
• Topping - Unsalted butter, light or dark brown sugar, and maple syrup.

Tips & Recipe Notes

• Don't skimp on the rise time. The 2-hour rise time may seem like a lot, but it results in a beautifully risen dough that, in turn, makes fluffy rolls.
• Hold dough overnight. After the dough has completed its 2-hour rise and folding, let it rest overnight in the fridge (or up to 72 hours). This performs the double duty of allowing the gluten-free flour to hydrate and also brings it together so it's less sticky and is much easier to work with.
• Bring ingredients to room temperature. Make sure to bring all the ingredients to room temperature, especially the butter, before you begin. This will make for a smoother dough.
• Make ahead: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven't doubled in size by the time they've reached room temperature, proof them for a while longer, make the topping, then bake.

Variation Suggestions and Substitutions

• Other topping options: Keep it simple and drizzle over a little maple syrup when they come out of the oven. Or, sift a little powdered sugar over the top. For a decadent touch, spoon some homemade caramel sauce over their tops.
• Change the spices. Try a different ground spice if you like! I love to make this recipe with a ground ginger or cardamom filling.
• Nuts: Add chopped walnuts or pecans to the filling or sprinkle them across the maple syrup glaze at the bottom of the pan.
• To make dairy-free: Substitute non-dairy milk for the whole milk and non-dairy butter for the butter.
• To make refined sugar-free: Substitute maple sugar or coconut sugar for the sugar and coconut sugar for the brown sugar.
• Make into cinnamon rolls. Follow the recipe as written, but instead of the sticky maple topping, try a cream cheese frosting: Blend ½ cup full-fat, room temperature cream cheese, 4 tablespoons softened butter, ½ cup of sifted powdered sugar until smooth, then spread the frosting over the warm rolls. Skip the maple syrup topping and frost the rolls after they've baked.

Storage & Reheating Instructions

• Counter - Keep in an airtight container on the counter for up to 2 days.
• Fridge - Store buns in an airtight container in the fridge for up to 5 days.
• Freezer - Place the buns in an airtight container or freezer-safe bag and keep them in the freezer for up to 2 months. Defrost in the fridge before eating and reheating.
• To Reheat - The sticky buns are best on the day that they are baked, but you can gently reheat them in the oven, and they will still be warm, fluffy, and delicious. Place them on a baking sheet and heat in a 325F oven for about 5 minutes until warm.

More of a one-dish easy casserole, this vegetarian and gluten free skillet lasagna brings all the familiar flavors of a classic lasagna made in a skillet with gluten-free noodles! My super simple tomato sauce recipe is a great choice for the sauce here, and it magically cooks the noodles while baking in the oven, with no pre-cooking of the pasta needed.

Prep time is short, and the results satisfy everyone in my family. I love that you only need one pan to make this, with everything easily layered into a big skillet. Cheesey, comforting, and satisfying all in one go - that's my kind of weeknight dinner! Serve with no knead gluten free bread and butter, and a fresh salad alongside is a must.

What You'll Love

• Not fussy. Not that lasagna is especially complex, but it does take a few steps that are happily streamlined in this recipe to cut prep time down to just minutes.
• Filling and homey. Who doesn't love melted cheese?! The combo of mozzarella and ricotta is both yummy and filling, so you won't need to eat anything else (except, maybe a little dish of gluten free chocolate pudding or a slice of gluten free yogurt lemon cake for dessert).
• Quick. As noted, you don't need to boil the noodles separately or mix the filling in another bowl. Everything is cooked, then baked, in just one skillet. Easy peasy!

Ingredients Needed

Here's a look at what you'll need for this lasagna. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra-virgin olive oil.
• Garlic 
• Spinach - This is an optional addition, but I always love throwing in more veggies when I can. Use regular or baby spinach.
• Tomato sauce - Homemade or store-bought - up to you!
• Salt and pepper
• Oregano - I use dried oregano in most of my pasta dishes, and dried basil works nicely, too.
• Gluten free lasagna - Jovial brand is my go-to for all gluten-free pasta shapes, and it holds up beautifully in this recipe. Feel free to use your favorite gluten-free lasagna noodle.
• Ricotta cheese
• Mozzarella - Use shredded mozzarella here rather than fresh (although fresh would also be nice!).
• Parmesan - I love to finish this lasagna with a sprinkling of Parmesan cheese. You could also use more mozzarella if that's all you have.

Variation Ideas/Etc.

• Add more veggies - You can throw in other delicious vegetables to the base when cooking the garlic and spinach. I love a chopped onion (start this first, before adding the garlic), zucchini, red pepper, mushrooms, etc.
• Leave out the spinach - Keep this a very classic marinara lasagna and omit the spinach.
• Add protein - Want to make it heartier? Sauté your favorite vegetarian ground "meat" protein along with the garlic.

Tips & Recipe Notes

• Do I need to cook the noodles first? No! The beauty of this recipe is that the tomato sauce cooks the noodles while the lasagna bakes in the oven. No need to use no-boil noodles either.
• Can I use other pasta shapes? Since this is more of a casserole, you could use other pasta shapes in place of the pasta, using the same method. I would use about 1 cup of noodles like penne, spirals, or ziti, and the cooking time may change a bit.
• Use cottage cheese. For a lighter yet still high-protein version of this dish, substitute cottage cheese for the ricotta.
• Uncover at the end. When the noodles are tender, you can uncover the pan and let it cook a few extra minutes uncovered. I like to do this so that the Parmesan on top gets nicely melted and even a bit browned (yum).
• Let it sit. Like all lasagnas, skillet lasagna also benefits from resting when it comes out of the oven. At least 5 minutes is good, and 10 minutes is even better.

Storage & Reheating Instructions

• Fridge - Transfer cooled leftovers to an airtight container and store them in the fridge for up to 3 days.
• To Reheat - Place lasagna in a microwave-safe bowl and heat for 2 minutes; check, then keep heating in 30-second increments until heated through, and the cheese is melted.

What You'll Love

• It's totally vegetarian! If you didn't know, many potato-leek soups made in restaurants are cooked with chicken broth. This makes them not an option for vegetarians like me! So I prefer to make my own at home so I know exactly what's going into it.
• Super flavorul. It's amazing how the base of leeks and garlic (both members of the allium family) adds so much flavor to this soup, infusing it with a gorgeous depth.
• Creamy yet light. I swap out the cream that many traditional recipes call for and use milk instead. I find the soup to still be plenty creamy and rich, but not overwhelming.

Ingredients Needed

Here's the easy ingredients list for this warming soup. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra-virgin olive oil. Or swap butter for a richer flavor.
• Leeks - I use 2 leeks here; if you love a lot of leeky flavor, you can add another leek!
• Garlic
• Salt and pepper
• Potatoes - See my notes lower down about what kind of potatoes to use (hint: any variety will do).
• Vegetable broth - Regular or low-sodium vegetable broth works fine.
• Milk - I prefer whole milk, but you can use 2% or a non-dairy milk.

Tips & Recipe Notes

• What kind of potatoes are best? You can use any kind of potatoes for this soup! I used russet potatoes in these photos - they are a nice economical option - and I also like using Yukon gold potatoes for an ultra-creamy soup.
• Cook the potatoes thoroughly. Similar to when making mashed potatoes, you want these potatoes to cook completely! I let them go until they are almost falling apart (no problem, because you will puree the soup) so that there aren't any lumps in the final soup.
• Can I make this vegan? Absolutely. Substitute your favorite non-dairy milk for the milk to make vegan potato leek soup.
• What about the cream? I like things on the lighter side, so I prefer milk instead of cream. However, cream is a traditional choice, and it makes the soup nice and rich. You can use cream or half-and-half if you prefer.
• Add veggies. Feel free to branch out and add spinach to the soup pot with the potatoes before pureeing, or sautee an onion along with the leeks and garlic.
• Use water. If you don't have broth on hand, just use water! The soup will still be plenty flavorful.

Storage & Reheating Instructions

• Fridge - Place cooled soup in an airtight container (I love a glass Mason jar!) and store it in the fridge for up to 5 days.
• To Reheat - Reheat the soup in the microwave in a microwave-safe bowl for a few minutes, stirring after each minute, until hot. Or, place the soup in a pot set over medium-low heat and reheat until hot. You may wish to add a bit more water, broth, or milk if the soup seems very thick.

What You'll Love

• Soooooo chocolatey. There's no skimping on chocolate here - a 1:1 ratio of chocolate to heavy cream ensures that this frosting is super luxurious and full of chocolate flavor.
• Novice-friendly. Don't worry if you're not an expert frosting or icing-maker yet - this is a pretty foolproof frosting that's almost impossible to mess up. Plus, it doesn't need too many steps to make. Even better? It tastes fancy enough to rival even the most finicky of meringue frostings.
• Rich but not over the top. There's a peculiar magic that happens here - intellectually, I know that heavy cream can be, well, heavy. But when it's combined with the chocolate and whipped to peaks, it becomes so fluffy and light. Thus, it is definitely a rich frosting yet somehow doesn't feel like too much! Like I said: magic.

Ingredients Needed

Here are the quick ingredients that go into this frosting. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Cream - Use heavy cream here for the best results. I don't recommend substituting milk or half-and-half; you want the real stuff.
• Semisweet chocolate - Any brand will do. I use what I have, which often tends to be chocolate chips, but feel free to chop up a favorite semisweet or dark chocolate bar, too.

Tips & Recipe Notes

• Make sure the chocolate fully melts. This is THE most important step in this recipe. Let the chocolate and cream sit together for at least 5 minutes before whisking. This will ensure the chocolate is melted fully and creates an ultra-smooth frosting.
• Use fresh cream. Because the ingredients list is short, please use good-quality ones! This means cream that's fresh, preferably not too close to its sell-by date.
• Chill. If you have loads of time, you can let the cream and chocolate mixture cool on the counter to room temperature, then whip it. But, I find that it whips more quickly if it's been chilled in the fridge first - and I never have enough time to let it naturally cool! So, pop it in the fridge to speed up the process.
• Use it fresh. You can store the ganache frosting for a couple of days in the fridge, but it will change in consistency. Because this is such an easy recipe, I always make a batch fresh and use it right away.
• Different chocolate. Feel free to use this method with other chocolate varieties, such as milk chocolate or white chocolate.

How to Use Whipped Chocolate Ganache

• Cakes - This is a fab recipe to use on all kinds of cakes, like my oat flour chocolate cake, oat flour vanilla cake, classic gluten free pound cake, or gluten free chocolate chip cookie cake ... and more.
• Cookies - Add a little frosting to gluten free sugar cookies, oat flour sugar cookies, or gluten free shortbread !
• Quick breads - Turn these humble loaves into dessert with ganache frosting! It's delicious on gluten free pumpkin bread or oat flour banana bread.

What You'll Love

• So pretty. This drink just embodies spring to me! Because rhubarb is only available during a short window, I love to showcase it in everything, from a rhubarb gin cocktail to a rhubarb upside-down cake. This bubbly cocktail is a perfect addition to my rhubarb roster.
• Easiest ever. Hopefully you already have a jar of rhubarb syrup in the fridge (and if you don't, get to it!). If so, you can whip up this super sippable drink in mere seconds.
• Not your ordinary champagne cocktail. I love making homemade simple syrups for cocktails because you can make so many unique concoctions you'll never find on a bar menu. This pretty drink is so delicious, and yet I think it's rare if not impossible to order it out, making it even more special.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Rhubarb simple syrup - My homemade syrup is the best!
• Sparkling wine or champagne

Tips & Recipe Notes

• Make a quick syrup. Use the recipe linked in the recipe card, or: place 1 cup chopped rhubarb, 1 cup sugar, and 1 cup water in a pot. Bring to a boil, then simmer until the sugar is dissolved and the rhubarb is soft, about 10 minutes. Then strain through a fine-mesh strainer to remove the syrup.
• Add more syrup. I have "or to taste" in the recipe notes because it really is up to you. You can start with 2 teaspoons of rhubarb syrup, then add more if you want a darker and more strongly flavored drink. Alternatively, go lighter on the syrup for more of a "hint of rhubarb" experience.
• Wine alternative. Try a non-alcoholic wine or flavored soda water (see tips below), ginger beer, or club soda.
• Add a splash of alcohol. For a French 76 vibe, add a splash of vodka to the glass.

Do your kids love macaroni and cheese as much as mine do (all signs point to yes)? This is my kids' favorite mac and cheese recipe, with a creamy cheese sauce that coats tender pasta that contrasts with a crisp and buttery breadcrumb topping. Not too rich, not too fussy, this is a true winner of a dish, and you can make it gluten-free or not as you like.

Serve this dish with roasted cauliflower or baked sweet potato cubes for an easy side. And see my gluten free baked mac and cheese, butternut squash mac and cheese, and one-pot gluten-free mac and cheese recipes for even more options!

What They'll Love

• Mild and creamy. Just like a good mac and cheese should be! This recipe is nice and creamy, but not overly heavy, making it great for kids. The cheese is not super sharp, although you can adjust what type you use depending on your kids' tastes.
• Those crunchy breadcrumbs. While the topping is optional, my girls absolutely LOVE the buttery, crunchy breadcrumbs that get beautifully toasty and golden in the oven!
• The cheesy pull! Mozzarella cheese is essential here to give the mac its super cheesy pull in every forkful. Yum!

Ingredients Needed

Here's a look at the easy ingredients that go into this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter is best, so the finished dish is not too salty.
• Flour - Use all-purpose flour, or substitute sweet white rice flour to make a gluten-free sauce.
• Milks - I use a mix of whole and 2% milk so the sauce isn't overly rich. You can use all whole milk if you do want it richer, or try half-and-half or cream for the 2% milk.
• Cheese - A mix of cheddar, Parmesan, and mozzarella. See some other cheese ideas below.
• Salt and pepper
• Macaroni - Use gluten-free pasta if needed.
• Breadcrumbs - For the topping. Omit for a gluten-free version or use gluten-free breadcrumbs.

Tips & Recipe Notes

• Don't overcook the pasta. Follow the instructions on your box of pasta, then cook for about 1-2 minutes less time so that the pasta is al dente (slightly firm). It will soften a bit more as it bakes and soaks up the cheese sauce.
• Rest. Allow the baked mac and cheese to rest for about 5-10 minutes after it comes out of the oven so that it firms up a bit.
• Try different pasta shapes. We love elbow macaroni for that classic mac and cheese look, but you can use any kind of pasta shape you have on hand. Use a "nooks and crannies" type of pasta, like penne or ziti, so that it holds the cheese sauce.
• Gluten-free breadcrumbs. To keep this gluten-free, use ¼ cup of gluten-free breadcrumbs rather than regular.

Storage & Reheating Instructions

• Fridge - Transfer any cooled leftovers to an airtight container and store in the fridge for up to 3 days. I don't recommend freezing leftovers because the pasta can get mushy after defrosting.
• To Reheat - Place the leftover mac and cheese in an oven-safe dish and bake at 350F until warmed through, or place a portion on a microwave-safe plate or in a microwave-safe bowl and heat in the microwave for about 2 minutes until hot.

What You'll Love

• Not your ordinary drink. I love making drinks a bit festive and special, and this strawberry gin and tonic does not disappoint! I love that it has all the flavors of a classic G&T, but is just a bit .... extra.
• So special. And yeah, you definitely won't find this on most bar or restaurant menus! Feature it as your signature homemade cocktail this summer and wow your guests every time.
• Just sweet enough. Gin and tonics have quite a bold flavor on their own, which isn't always for everyone. By stirring in strawberry simple syrup, you'll add just a hint of fruity sweetness to temper the strong taste of the tonic.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Gin - Use a good-quality gin if you can.
• Tonic - Or substitute club soda.
• Strawberry simple syrup - My homemade syrup is super easy to make and needs strawberries, water, and sugar.
• Lemon slices - To garnish, optional.

Tips & Recipe Notes

• Make a quick strawberry syrup. Use the recipe linked in the recipe card, or: place 1 cup chopped strawberries, 1 cup sugar, and 1 cup water in a pot. Bring to a boil, then simmer until the sugar is dissolved and the strawberries are soft, and then strain through a fine-mesh strainer to remove the syrup.
• Add more syrup. I have "or to taste" in the recipe notes because, well, it's totally up to you. You can start with 2 teaspoons of strawberry syrup, then add more if you want a sweeter and more strongly flavored drink. Alternatively, go lighter on the syrup for more of a "hint of fruit" experience.
• Tonic alternative. Between you and me, tonic is not my favorite. If you also don't love it, try flavored soda water (lime or lemon is ideal), ginger beer, or club soda.
• Try another alcohol. Swap the gin for vodka to make a strawberry vodka tonic, or try bourbon.

What You'll Love

• Minimal ingredients, big flavor. I dearly love recipes that need just a few ingredients - this one takes exactly three, and one is water. This allows the bold flavor of the strawberries to shine through.
• So gorgeous. I love the bright, vivid hue of this strawberry syrup. Keep a jar in the fridge so you can use it anytime.
• Goes with practically everything. From drinks to cake, to quick breads and more, there's a vehicle for this syrup!

Ingredients Needed

Here's the super-easy ingredients list for this recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Strawberries - I used fresh strawberries, but frozen strawberries are also an excellent option. No need to defrost them before using.
• Granulated sugar
• Water

Tips & Recipe Notes

• Dissolve the sugar fully. For the smoothest syrup, cook the mixture until the sugar dissolves.
• Try honey. Swap honey for the sugar (a la my strawberry honey jam) for a lovely, floral note.
• Don't press the strawberries. Avoid getting those pesky little seeds into your strawberry syrup by NOT pressing down on the strawberry pulp in the strainer. Just let gravity do its work to strain out the syrupy juice.
• Then save the pulp. It's sweet and yummy! Stir it into yogurt and almond granola, or add it to gluten free rhubarb muffins.
• Double it. Love this syrup? Easily double or even triple this recipe.
• Freeze it. You can freeze the syrup too - see how to do this lower down.
• Can it. Follow the preservation guidelines from the National Center for Home Food Preservation at the University of Georgia to extend the syrup's shelf life.

Proper Storage

• Fridge - Transfer cooled syrup to an airtight container and store in the fridge for up to 2 weeks.
• Freezer - Pour the syrup into a spare ice cube tray and freeze. When frozen, you can leave it in the tray or pop out the cubes and place them in a freezer-safe container for easy use in drinks.

What You'll Love

• The easiest. Don't be intimidated by making the cheese sauce - it's just a couple of extra steps (if that) more than making store-bought mac and cheese. And it's so much better homemade!
• Quick. Look, I love my butternut squash mac and cheese recipe soooo much, but it's admittedly a bit of work to put together. In this version, you don't have to turn on the oven; just make the sauce, make the pasta, combine, and nosh!
• Creamy yet light. I don't use cream or half and half in the cheese sauce, so it's not overly rich, but it's still super creamy and decadent-tasting (of course, you can use cream if you like!).

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Salted or unsalted butter is fine.
• Sweet white rice flour - This creates the thick roux base of the sauce. Swap cornstarch if needed.
• Milk - I use a combo of whole milk and 2% milk.
• Shredded cheese - You can use 1 cheese or a combination. I prefer to shred my own cheese because pre-shredded cheese can contain anti-caking agents.
• Salt and pepper
• Gluten free elbows - You can use any brand you prefer. I love Jovial brand pasta for all things!

Tips & Recipe Notes

• Don't overcook the pasta. You don't necessarily have to cook the pasta to al dente, but watch so that it doesn't overcook and get mushy. Gluten-free pasta is a bit more finicky than regular, so sometimes I'll slightly undercook it so that it doesn't disintegrate when it soaks up the cheese sauce.
• Make it dairy-free - Use non-dairy butter or margarine for the butter and non-dairy milk and cheese.
• Add veggies - A nice add-in here is baby spinach - just fold it into the pasta when combined with the cheese sauce. Or you could saute veggies like chopped red onion, bell pepper, mushrooms, asparagus, etc., and stir them into the pasta and cheese sauce.
• Try different pasta shapes. While macaroni or elbows are the classic mac and cheese shape, you can use any kind of pasta shape. I prefer tubed or shaped "nooks and crannies" pasta like penne, ziti, or macaroni, so that the cheese sauce really gets in there.
• Different cheeses. I love a combo of sharp cheddar and Parmesan, but feel free to use others. Nice options include Gruyere, Swiss, pepper or regular Jack, mild cheddar, or Fontina cheese.

Storage & Reheating Instructions

• Fridge - Transfer any cooled leftovers to an airtight container and store in the fridge for up to 3 days. I don't recommend freezing leftovers because the pasta can get mushy after defrosting.
• To Reheat - Place the leftover mac and cheese on a microwave-safe plate or in a microwave-safe bowl and heat in the microwave for about 2 minutes until hot.