Butternut Squash Mac and Cheese

By: Stephanie Lawther mac and cheese

I feel like an evil genius. I’ve created a lazy, delicious and sneaky mac and cheese recipe!

Combine butternut squash soup with cheese and voila – mac and cheese with hidden veggies that is delicious!




About 4 cups of butternut squash soup (use my recipe here)
1 cup shredded sharp white cheddar
1 cup shredded sharp yellow cheddar
1 tsp paprika
Fresh spiral pasta
Salt, to taste


Fill pot with water, add salt and bring to a boil. Put in the pasta and cook until al dente (about 1 minute less than package instructions).

While the pasta is cooking, bring the soup to a boil. Whisk in paprika and cheese.

Drain the pasta and combine cheesy butternut squash sauce with the cooked pasta.

You have two options now: eat as is, or if you want to prepare this ahead you can put in a glass baking dish and reheat in the oven at 400 degrees until warm and bubbly.

Bonus: if you’re baking it, melt some butter and combine with panko. Spread over the top before putting it in the oven.



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