Description
These Mac and Cheese Muffins are a perfect baby-led weaning recipe, combining creamy cheese sauce with tender pasta and nutritious steamed carrots. Baked into convenient muffin-sized portions, they provide a delicious, wholesome, and easy-to-handle meal for little ones starting solids.
Ingredients
Scale
Vegetables
- 2 large carrots, sliced and steamed
- 1 clove garlic
- 2 sprigs fresh thyme
Dairy
- 500 ml milk
- 3 tbsp butter (50 g)
- 80 g (1 cup) grated cheese
Pantry
- 2 tbsp plain flour
- 250 g (2 1/2 cups) dried macaroni pasta (cooked as per pack instructions)
- 2-3 tbsp brown bread crumbs
Instructions
- Preheat oven: Set your oven to 180ºC (350ºF) to warm up while you prepare the muffins.
- Blend the carrots mixture: Add the steamed carrots, milk, and garlic to a blender, then blend until completely smooth to form the base for the cheese sauce.
- Make the roux: Heat a pan over medium heat and melt the butter. Add the flour and stir continuously for about 2 minutes until it turns smooth and silky, indicating the flour is cooked.
- Prepare cheese sauce: Lower the heat to a simmer and slowly pour the carrot-milk mixture into the pan, stirring continuously to prevent lumps. Cook until the sauce thickens, then add grated cheese and stir until melted. Finally, mix in the fresh thyme for added flavor.
- Combine pasta and sauce: Stir the cooked macaroni pasta into the cheese sauce, ensuring all pasta is well coated.
- Fill muffin cases: Spoon the cheesy pasta mixture into muffin cases, then sprinkle a little brown bread crumbs on top for a crispy finish.
- 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 just slightly warm before removing them from the cases. This helps the muffins hold their shape and makes them easier for your baby to handle.
Notes
- Steam the carrots until tender to ensure they blend smoothly.
- Use freshly grated cheese for better melting and flavor.
- You can substitute the brown bread crumbs with gluten-free crumbs if needed.
- Ensure the muffins cool sufficiently before serving to avoid any burn risks for babies.
- Store any leftover muffins in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving, either in a low oven or microwave.
