This Butternut Squash Mac & Cheese is an easy way to add more nutrition to a meal loved by most kids. It’s creamy, tasty and an easy meal for weeknight dinners.

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If you have the roasted / steamed squash in advance (or using canned) this recipe is ready in less than 10 minutes. No need to use a blender, who doesn’t love an easy clean up?

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Butternut Mac & Cheese Ingredients

  • Butternut Squash: Roasted or steamed. See this post on how to make pumpkin puree.
  • Cream cheese: Some recipes use butter and flour to make a creamy sauce, I prefer to use cream cheese and skip that step!
  • Cheddar cheese: I like using sharp cheddar, but a mild tasting will also work. If you would like it cheesier you can also add some parmesan cheese to the mix up.
  • Olive oil: For added healthy fats.
  • Short-cut pasta of your choice: I like using Elbows no. 81 but any compact pasta shape will work.

Tip: Preferably grate your own cheese for more creaminess!

Butternut Squash Mac Cheese Ingredients

When Can Babies Have Cheese?

The American Academy of Pediatrics & WebMD recommend that baby’s first foods are soft and single ingredient purees. When your baby is ready to explore more textured foods around 9 months of age you can slowly add full fat and pasteurized cheese to the menu. Cheese should be grated or part of a recipe. Some good options are cottage cheese, ricotta, cream cheese, mozzarella, and cheddar. These are lower sodium cheeses.

Check out my baby’s first 100 foods checklist!

Step by Step Instructions

  • Roast/Steam about 1 cup squash – or use canned (we will use ½ cup mashed in this recipe for 2 servings).
  • Bring some water to a boil and cook your favorite short-cut pasta.
  • Add the mashed squash, cream cheese, and olive oil to a saucepan over medium heat.
  • Stir until smooth.
  • Add the cheddar cheese and mix until melted.
  • Mix the sauce with the drained cooked pasta.

Storage Instructions

  • Fridge: You can store the mac & cheese in the fridge for up to 3 days. When reheating, add a splash of milk or more cheese.
  • Freezer: Freeze for up to 3 months, I like using baby food jars as it is the ideal portion for a meal. Defrost overnight in the fridge or microwave. When microwaving from frozen, If using glass jars I like to place them into a bowl with water.

Serving Suggestions and Substitutions

  • Butternut squash puree: You can replace it with carrot puree for similar results both in color and consistency (make sure the carrots are soft).
  • Cream cheese: If you don’t want cream cheese you can make bechamel sauce instead. This will result in the same creaminess. Simply add the olive oil to a pan with 1 tbsp all purpose flour and a splash of your milk of choice. When creamy, add the squash puree and continue with the recipe steps.
  • Cheddar cheese: I don’t recommend any replacements as this is what will give this dish the classic mac & cheese flavor. You can add more cheese if you desire, there is no limit there!

Here are some ways I serve this meal to my toddler:

  • Squash mac & cheese, hardboiled eggs
  • Squash mac & cheese, air fryer broccoli
  • Squash mac & cheese, grilled chicken

Frequently Asked Questions

What does butternut mac and cheese taste like?

It has a slightly sweet taste that’s reminiscent of pumpkin, but you can adjust it by adding more cheddar cheese if you wish.

What are the best cheeses for mac and cheese?

I like using cheddar and parmesan for my mac and cheese recipes.

I would love to hear your feedback on this recipe, please rate and leave your comment below!

🥣Recipe

Mac and cheese zoom

Butternut Squash Mac & Cheese

This Butternut Squash Mac & Cheese is an easy way to add more nutrition to a meal loved by most kids. It’s creamy, tasty and an easy meal for week night dinners.
5 from 1 vote
Print Pin Rate
Course: dinner, lunch, Lunchbox
Cuisine: American
Keyword: 4 ingredient pasta recipe, easy mac and cheese, fall recipe, kids favorite pasta, mac and cheese
Prep Time: 5 minutes
Cook Time: 15 minutes
Roasting/Steaming Squash: 40 minutes
Servings: 2 people
Calories: 429kcal
Author: Carol Pecora

Equipment

Ingredients  

  • 100 g elbow macaroni or any other short cut pasta
  • 1/2 cup butternut squash mashed
  • 2 tbsp cream cheese full fat
  • 1/2 cup cheddar grated
  • 1 tbsp olive oil
  • 1/4 tsp salt Omit for babies <12m old

Instructions

  • Roast / Steam about 1 cup squash (we will use ½ cup mashed in this recipe for 2 servings).
  • Bring some water to a boil and cook your favorite short-cut pasta.
  • Add the mashed squash, cream cheese, and olive oil to a saucepan over medium heat.
  • Stir until smooth.
  • Add the cheddar cheese and mix until melted.
  • Mix the sauce with the drained cooked pasta.

Nutrition

Nutrition Facts
Butternut Squash Mac & Cheese
Amount per Serving
Calories
429
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
43
mg
14
%
Sodium
 
526
mg
23
%
Potassium
 
276
mg
8
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
4198
IU
84
%
Vitamin C
 
7
mg
8
%
Calcium
 
241
mg
24
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

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