Description
These Mac and Cheese Muffins are a perfect baby-led weaning recipe, combining creamy cheese sauce with tender pasta and steamed carrots. Baked in muffin tins for easy handling, they make a nutritious and delicious finger food for babies beginning their solid food journey.
Ingredients
Scale
Vegetables and Dairy
- 2 large carrots, sliced and steamed
- 500 ml milk
- 1 clove garlic
- 50 g (3 tbsp) butter
- 80 g (1 cup) grated cheese
Dry Ingredients
- 2 tbsp plain flour
- 250 g (2 1/2 cups) dried macaroni pasta (cook as per pack instructions)
- 2-3 tbsp brown bread crumbs
Herbs
- 2 sprigs fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 180ºC (350ºF) to get it ready for baking the macaroni muffins.
- Blend Carrots and Milk: Add the steamed carrots, milk, and garlic clove to a blender and blend until you get a smooth mixture, creating a flavorful base for your cheese sauce.
- Make a Roux: Heat a pan over medium heat and melt the butter. Add the plain flour and stir thoroughly for about 2 minutes. Cooking the flour in the butter until smooth and silky is crucial to avoid a raw flour taste.
- Prepare Cheese Sauce: Reduce the heat to a simmer. Gradually pour the blended carrot and milk mixture into the pan, stirring constantly to prevent lumps. Continue stirring until the sauce thickens. Then add grated cheese and stir until melted. Finally, add fresh thyme sprigs for aroma and flavor.
- Combine Pasta with Sauce: Stir the cooked macaroni pasta into the thickened cheese sauce, mixing well to ensure even coating.
- Fill Muffin Cases: Spoon the mac and cheese mixture into muffin cases placed in a muffin tin. Sprinkle with brown bread crumbs on top to add a slight crunch once baked.
- Bake: Bake the muffins in the preheated oven for 20 minutes, or until the tops are golden brown and crisp.
- Cool and Serve: Allow the muffins to cool until just slightly warm before removing them from the cases. This helps keep them intact and makes it easier for babies to hold and eat safely.
Notes
- Ensure the pasta is cooked according to package instructions before mixing with the sauce.
- Use mild, baby-friendly cheese such as cheddar or mozzarella for optimal flavor and safety.
- These muffins can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- You can substitute brown bread crumbs with gluten-free crumbs if necessary.
- Always supervise babies while eating to minimize choking risk.
