Butternut Squash Mac and Cheese
This creamy no-salt mac and cheese uses butternut squash to create a naturally sweet and velvety sauce packed with vitamin A and beta-carotene. Soft pasta shapes make it perfect for baby pincer grip practice and safe self-feeding at mealtimes.
Vitamin A-rich butternut squash mac and cheese with a no-salt creamy sauce designed for baby self-feeding.
Nutrition per serving
Ingredients
main
sauce
seasoning
Instructions
Cook the Pasta
Cook the small pasta shapes in unsalted boiling water until very soft, well beyond the package instructions. Baby led weaning pasta should be soft enough to smash between two fingers with minimal pressure.
Blend the Sauce
Combine the steamed butternut squash, whole milk, butter, and garlic powder in a blender and process until completely smooth and creamy with no lumps remaining.
Create the Cheese Sauce
Pour the blended squash mixture into a small saucepan over low heat. Add the shredded cheddar cheese and stir continuously until fully melted and a smooth uniform sauce forms.
Combine and Serve
Drain the cooked pasta and stir it into the butternut squash cheese sauce until every piece is coated. Allow to cool until just warm before serving in a suction bowl for baby to self-feed with hands or a spoon.
Substitutions
Common mistakes
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