5 min read

Squashed Mac n’ Cheese

Published on
11 Jan 2022
Made with...
Recipe Info
Prep Time
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A family favourite, Squashed Mac n’ Cheese substitutes the heavy white sauce with soupetc! butternut squash soup resulting in a lighter, tastier, better-for-you meal.



  • 1, 700ml pouch of Squashed soup
  • 2 Cups dried macaroni or elbow pasta
  • *The perfect sized pasta for little mouths.
  • ½ medium onion diced
  • 2 to 3 cloves of garlic 
  • 2 Tablespoons chopped Italian Parsley
  • 5 slices of bacon cut into 1cm pieces
  • 2/3 Cup of grated Parmesan
  • 1 Cup shredded cheese such as Cheddar, Swiss or Mozzarella
  • Salt and pepper to taste

For crumb topping:

  • 1 Tablespoon butter
  • ½ Cup breadcrumbs 

Recipe Steps

  1. Preheat oven to 350F
  2. Cook macaroni molto al dente, slightly undercooked.
  3. Sauté onion, garlic, parsley and bacon pieces until onions are cooked.
  4. Combine with drained macaroni in an oven-safe pan.
  5. Add an entire pouch of soupetc! Squashed soup.
  6. Add cheeses, mix.
  7. Salt and pepper to taste

For crumb topping:

  1. Melt butter in a pan and add breadcrumbs.
  2. Cook on medium heat until golden.
  3. Sprinkle on top of macaroni

Bake uncovered at 350F for 30 minutes.

Tip: Works well with gluten free pasta and bread crumbs.