Baby-friendly Butternut Macaroni Cheese with Kale

Squash and Pasta

• 200 g Cheddar cheese, cut in pieces (2 cm)
• 30 g bread, torn in pieces
• 800 g water, plus extra for cooking pasta
• 500 g butternut squash, peeled, diced (1 cm)
• 300 g elbow macaroni
• ¼ tsp sweet smoked paprika

Cheese Sauce

• 40 g plain flour
• 40 g unsalted butter, diced
• 400 g whole milk
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg
• 50 g kale, washed, stems removed, roughly chopped