Forget the boxed stuff — homemade mac and cheese is easier than you might think. This three-ingredient recipe uses Zoup! Butternut Squash Soup to create a velvety, flavorful sauce with an added boost of veggie nutrition. 

Made in small batches with nothing artificial and with butternut squash as the first ingredient, the heat-and-eat soup provides 4g of fiber and 9g of protein per jar, with a naturally smooth texture that blends effortlessly with melted cheddar. And because the base is already fully prepared, there’s no chopping or extra prep required — just a quick heat and stir. The result is a creamy, comforting dish that kids happily dive into, with no veggie negotiations or complicated steps.

Ideal for busy weeknights, the recipe comes together in about 30 minutes and delivers all the nostalgic, cheesy goodness of a family favorite, plus a little extra nourishment parents can feel good about. 

Butternut Squash Mac & Cheese

Cook Time: 30 minutes

Servings: 4

½ lb. macaroni noodles

1 jar of Zoup! Butternut Squash Soup

½ cup shredded cheddar cheese

In a large pot, boil water and prepare macaroni noodles according to package.

In a second large pot, heat the Zoup! Butternut Squash Soup until it begins to boil. Reduce heat to a simmer and stir in half of the shredded cheddar cheese until melted and well combined.

Once the pasta is ready, stir into the Butternut Squash and cheese mixture.

Preheat oven to 400 degrees. Lightly grease a casserole dish and then place the macaroni mixture into dish. Sprinkle with remaining cheese and bake for 5–10 minutes or until cheese is melted and golden.

Serve and enjoy!

Courtesy of Zoup!