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A scoop of butternut macaroni and cheese on wooden spoon held up above sauce pan of butternut macaroni and cheese, half a butternut and measuring cup with chopped butternut inside.
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Butternut Squash Mac and Cheese

Smooth sweet and creamy this butternut Mac and cheese recipe is quick and easy to make.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: Butternut Squash Mac and Cheese, Butternut Macaroni Cheese
Servings: 4 servings
Calories: 320kcal
Author: Stacey

Ingredients

  • 1 ½ cups butternut squash, peeled and diced 225 grams
  • 1 ½ cups small pasta elbow, shells, or any baby-friendly shape, 150 grams
  • ½ cup full fat milk or dairy-free alternative
  • ½ cup shredded/grated cheddar cheese or dairy-free option, 60 grams
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon paprika (optional)
  • 1 Tablespoon butter or olive oil or olive oil, 20 grams
  • 1-2 Tablespoons reserved pasta water as needed

Instructions

Cook the Butternut Squash

  • In a small pot, boil or steam the diced butternut squash until very soft (about 10-12 minutes).
  • Drain the water and set aside until you are ready to make your butternut sauce.

Cook the Pasta

  • While the squash is cooking, bring a pot of water to a boil and cook the pasta according to package instructions.
  • Reserve some pasta water before draining.
    (Keep the pot near by as you can use it for making the sauce, saving on dishes!)

Make the Sauce

  • In the empty pasta pot, melt the butter over low heat and add the garlic powder and paprika.
  • Add the cooked butternut squash and cook gently in the butter for a few minutes.
  • Blend the softened butternut squash with milk until smooth.
  • Stir in shredded cheese, until melted and creamy.
  • Add a little reserved pasta water if needed for a smoother consistency.

Combine & Serve

  • Stir the cooked pasta into the sauce, mixing well to coat
  • Let it cool slightly before serving to your baby.

Video

Notes

  • This recipe was originally designed for baby led weaning, if you are serving this to older family members be sure to season the sauce with salt and pepper to taste and consider storing through extra cheddar or parmesan cheese to taste. 
  • For a thicker sauce, add a bit more cheese.
  • To make it extra creamy, stir in a spoonful of plain Greek yogurt.
  • For more protein, mix in shredded chicken or mashed white beans.
  • Store leftovers in an airtight container for up to 3 days or freeze portions for later.
  • Dairy-Free: Use olive oil instead of butter, a dairy-free milk alternative, and a dairy-free cheese option. Alternatively, swap the cheese for 2 tablespoons of nutritional yeast for a cheesy flavor.
  • Pasta: This butternut sauce works with any pasta shape, not just macaroni. You can also use gluten-free pasta if needed.
  • Butternut Squash: Swap the butternut squash for other root vegetables like carrot purée, pumpkin purée, or sweet potato purée.
  • Paprika: Optional, but it adds depth of flavor and a warm color to the sauce.
  • Garlic Powder: Can be replaced with 1 clove of fresh minced garlic or a pinch of onion powder.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 47g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5921IU | Vitamin C: 11mg | Calcium: 175mg | Iron: 1mg