Description
These Mac and Cheese Muffins are a perfect baby-led weaning recipe, combining creamy cheese sauce with tender pasta and nutritious carrots. Baked to golden perfection, they are designed to be easy for little hands to hold and deliciously satisfying for young eaters.
Ingredients
Scale
Vegetables & Dairy
- 2 large carrots (sliced and steamed)
- 500 ml milk
- 1 clove garlic
- 50 g (3 tbsp) butter
- 80 g (1 cup) grated cheese
- 2 sprigs fresh thyme
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
Instructions
- Preheat the Oven: Preheat your oven to 180ºC (350ºF) to prepare for baking the muffins.
- Blend Carrot Mixture: Add the steamed carrots, milk, and garlic to a blender and blend until the mixture is completely smooth, creating a creamy base for the sauce.
- Make the Roux: Heat a pan over medium heat and melt the butter. Spoon in the flour and stir continuously for about 2 minutes until the mixture is smooth and silky, ensuring the flour is cooked properly.
- Add Milk Mixture and Cheese: Reduce the heat to a simmer, then slowly pour in the blended milk and carrot mixture while stirring vigorously to prevent lumps. Keep stirring until the sauce thickens. Add the grated cheese and stir until it melts completely, then add fresh thyme and mix well.
- Combine Pasta and Sauce: Stir the cooked macaroni pasta into the cheese sauce until fully coated.
- Prepare Muffin Cases: Spoon the cheesy pasta mixture into muffin cases, filling each case evenly. Sprinkle 2-3 tablespoons of brown bread crumbs over the top of each muffin to add a crunchy texture.
- Bake the Muffins: Place the muffin tray in the preheated oven and bake for 20 minutes, or until the tops turn golden brown.
- Cool and Serve: Allow the muffins to cool until slightly warm before removing from the cases. This helps the muffins hold their shape and makes them manageable for babies to pick up and eat.
Notes
- Ensure the carrots are steamed until soft to blend smoothly and be easy for babies to eat.
- Use a good melting cheese for a creamy sauce and mild flavor suitable for babies.
- Brown bread crumbs add texture but can be omitted if preferred for a softer muffin.
- These muffins can be refrigerated for 1-2 days and gently reheated before serving.
- Always supervise babies during eating to prevent choking hazards.
