Mac and Cheese with Veggies for Toddlers:
150g-200g of elbow macaroni (roughly half a packet)
1 teaspoon flour
1 teaspoon butter
150 ml of milk
3-4 slices of American cheese
1/2 carrot (small)
2 teaspoons of chopped broccoli
2 teaspoons of chopped spinach
- Add water to pan and bring it to a boil and add the pasta to it. Add a pinch of salt and a couple of drops of olive oil or if you prefer butter. Cook as per the instructions until soft enough.
- Take a pan melt butter and add flour to it on medium heat. Stir continuously for 3-5 minutes, until the flour is slightly cooked and changes colour slightly. Then add milk to it and keep stirring to prevent lumps from forming. Increase the heat to bring to a boil then reduce the heat.
- While the white sauce is cooking add the finely chopped vegetables to it.
- Keep stirring the sauce with veggies until the veggies are cooked and the sauce is a thicker consistency, if it gets too thick, add some water to it and stir until the veggies are soft. You may cover it if you like.
- Add mixed herbs and black ground pepper to it and when the sauce it ready add the cheese slices to it and stir until it melts.
- Stir for another couple of minutes until the cheese it completely melted then mix pasta to the sauce. Keep cooking in the pan for 5 minutes so the sauce sticks to the pasta and its nicely coated with the cheese sauce or alternative you can to bake it for 20-30 mins, but eating it without baking tastes good too.
- Just add a pinch of salt to the pasta, don't add any salt to the sauce as American cheese can be salty and adding salt to the sauce can make it too salty. I try and limit the salt intake.
- Adding oil olive/butter to pasta prevents it from sticking together.
- You can use whatever veggies your kids like e.g. peas, beans, or even pre-cooked chicken.
- Cut the pieces according to what you child can easily eat. But chopping them finely ensures that it cooks quicker.
Even DH enjoyed it, even though he's not a big fan of home made mac and cheese.
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