Butternut mac and cheese

Name: Butternut mac and cheese
Total time: 35 min
Yield: 2 adults and 1 baby
Ingredients: 250 g (9 oz) dried wheat macaroni; 400 g (14 oz) butternut squash; 200 ml (generous ¾ cup) whole cow's milk; 50 g (½ cup) finely grated hard cheese

Soft pasta in a smooth, golden sauce of blended butternut squash, milk and a little lower-salt cheese, with no added salt. Contains milk and wheat: offer it once your baby has had dairy and wheat each on their own.

From: 6 months
Time: 35 min
Makes: 2 adults and 1 baby

Contains milkContains wheat

Ingredients

250 g (9 oz)dried wheat macaroniplain wheat pasta with no egg (check the label); or larger shapes such as penne or fusilli for a younger baby to grip
400 g (14 oz)butternut squashabout half a medium squash
200 ml (generous ¾ cup)whole cow's milkpasteurized; see the US and UK note below for babies under 12 months
50 g (½ cup)finely grated hard cheesepasteurized and full-fat, such as mild cheddar; compare labels and choose a lower-salt one. Cheese is salty, so keep to this amount

Steps

1Wash your hands. Scrub the squash with a clean vegetable brush under running water before you peel it, then peel it and scoop out all the seeds and stringy bits. For a 6-month-old, cut a few sticks about 6–8 cm long and 2 cm wide (2½–3 × ¾ in). Cut the rest into cubes about 2 cm (¾ inch). Check the cheese label says it's made from pasteurized milk, then grate it finely.
2Simmer the squash cubes and any sticks in a pan of unsalted water for 12 to 15 minutes, until the cubes squash easily with a fork. Drain. Lift out the sticks and squash one between your thumb and finger: it should flatten easily. If you have to press hard, simmer the sticks for a few minutes more. Set them aside.
3Meanwhile, boil the pasta in plenty of unsalted water for a few minutes longer than the package says, until a piece squashes easily between your fingers. Save a mug of the cooking water, then drain.
4Blend the squash cubes with the milk (or with pasta cooking water if you follow US advice for a baby under 12 months; see the US and UK note) until completely smooth, with no lumps. Pour it into a pan and warm it over medium-low heat, stirring, until it bubbles gently. Take it off the heat and stir in the cheese until it melts. Don't add salt. If the sauce is very thick, loosen it with a little of the cooking water.
5Stir the pasta into the sauce. Take your baby's portion out now, before any seasoning goes in, and spread it in a shallow bowl. Let it cool, stir, and check it's only just warm before serving: cheese sauce holds heat.

How to serve it by age

6 months+

Once your baby has had dairy and wheat each on their own without a reaction, offer a few large, very soft pasta shapes coated in sauce to grab, or mash some pasta into the sauce and serve it on a pre-loaded spoon. The soft squash sticks you set aside make a good finger food on the side.

9 months+

Serve macaroni or other pasta cut into pieces no bigger than about 1 cm (just under ½ inch), coated in sauce, for scooping or pincer-grasp practice.

12 months+

Serve the family dish, with pasta in small shapes or pieces about 1 cm (just under ½ inch), and let your child practice with a spoon.

Where US and UK guidance differ on this recipe

United States(AAP and CDC)Your setting

The CDC says not to give cow's milk before 12 months. If you follow US advice, blend the squash with some of the pasta cooking water instead of milk, and stir a little breast milk or formula into your baby's portion just before serving if you like.

United Kingdom(NHS)Your setting

The NHS says cows' milk can be used in cooking or mixed with food from around 6 months, but shouldn't be given as a main drink until 1 year.

We cover US and UK guidance in detail. Elsewhere, check your national health service's advice too.

If your baby reacts

This recipe contains milk, wheat. Introduce one new allergen at a time, mixed into a food your baby already eats, before serving it in a dish with other new foods. Contact your pediatrician, GP or health visitor if you notice mild signs after eating, such as a few hives or a little vomiting. See signs of a reaction.

Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.

Leftovers and the rest of the family

Storing it

Cool leftovers quickly in a shallow container and keep them covered in the fridge for 3 to 4 days, or freeze them in small portions for 2 to 3 months (the sauce may turn a little grainy). Thaw frozen portions in the fridge and eat them within 24 hours of thawing. Reheat only once, until steaming hot, 165°F (74°C), stirring in a splash of water if it's thick, then let it cool before serving. Throw away anything left in your baby's bowl. Don't leave it at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).

For the grown-ups

Take your baby's portion out first, then season the rest with black pepper, a little salt and a pinch of nutmeg, or top the adults' portions with extra cheese and broil (grill) until golden. Cheese contains salt, so keep this as an occasional meal for babies rather than an everyday one.