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 easy for weeknight dinners.
If you roast or steam the squash in advance (or use canned), this recipe is ready in less than 10 minutes. There is no need to use a blender, and who doesn’t love an easy clean-up? If you prefer a classic recipe, check out my quick, easy homemade mac and cheese recipe!
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Table of Contents
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 version will also work. If you would like it cheesier, you can also add some parmesan cheese to the mix.
- 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.
- Seasoning: Salt, garlic powder, and onion powder.
Tip: Preferably grate your cheese for more creaminess!
When Can Babies Have Cheese?
The American Academy of Pediatrics and WebMD recommend that babies’ first foods be soft, single-ingredient purees. When your baby is ready to explore more textured foods around 9 months, 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 refrigerator 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 they are the ideal portion for a meal. Defrost overnight in the fridge or microwave. If using glass jars, I like to place them in a bowl with water when microwaving from frozen.
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. 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 gives this dish the classic mac and cheese flavor. You can add more cheese if you desire—there is no limit!
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
It has a slightly sweet taste reminiscent of pumpkin, but you can adjust it by adding more cheddar 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 it and leave your comments below!
Other Pasta Recipes You May Like
🥣Recipe
Butternut Squash Mac & Cheese
Equipment
- 1 Sauce pan
Ingredients
- 1 cup 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
- 1/2 tbsp olive oil
- 1/4 tsp salt Omit for babies <12m old
- 1/4 tsp onion powder plus more to taste
- 1/4 tsp garlic powder plus more to taste
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.
- Season with salt, garlic powder and onion powder to taste.
Nutrition
