Description
Delicious and creamy Mac and Cheese Muffins perfect for baby-led weaning. These bite-sized muffins combine the goodness of steamed carrots, smooth cheese sauce, and tender macaroni pasta, baked to a golden perfection with a crispy breadcrumb topping.
Ingredients
Scale
Vegetables & Herbs
- 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 (cook as per pack instructions)
- 2-3 tbsp brown bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 180ºC (350ºF) to get it ready for baking the mac and cheese muffins.
- Blend Carrot Milk Mixture: Add the steamed carrot slices, milk, and garlic clove into a blender. Blend until smooth, creating a creamy vegetable-infused milk base for the cheese sauce.
- Make Roux: Heat a pan over medium heat and melt butter. Add the flour and stir continuously for about 2 minutes until the mixture turns smooth and silky, cooking off the raw flour taste.
- Add Milk Mixture: Reduce heat to simmer and slowly pour the blended carrot and milk mixture into the roux, stirring constantly to avoid lumps. Continue stirring until the sauce thickens.
- Add Cheese and Thyme: Stir in the grated cheese until melted fully, then mix in fresh thyme sprigs to infuse the sauce with aromatic flavor.
- Combine Pasta and Sauce: Stir the cooked macaroni pasta into the cheese sauce ensuring every piece is coated evenly.
- Fill Muffin Cases: Spoon the cheesy pasta mixture into muffin cases, then sprinkle a little brown breadcrumb on top for a crispy crust.
- Bake: Bake in the preheated oven for 20 minutes or until the tops turn golden brown and crispy.
- Cool Slightly: Let the muffins cool until just warm before removing them from the cases. This helps them hold together better, making them easy for babies to handle during feeding.
Notes
- You can steam the carrots by boiling or using a steamer until soft before blending.
- For older toddlers or adults, consider adding a pinch of salt or pepper if desired, but keep plain for babies.
- Use whole milk for creamier texture, but you can substitute with lactose-free or plant-based milk if required.
- These muffins freeze well; thaw and reheat gently before serving.
- Make sure the muffins are cooled enough to avoid burning your baby’s mouth.
