Description
These Mac and Cheese Muffins are a delicious and baby-friendly recipe perfect for baby-led weaning. Made with steamed carrots blended into a creamy sauce with garlic, butter, and cheese, they combine nutritious ingredients into easy-to-handle muffin-sized portions. The addition of fresh thyme adds a subtle herbaceous note, while the brown bread crumbs topping provides a delightful crunch. Baked until golden and served warm, these muffins are a wholesome finger food option for toddlers.
Ingredients
Scale
Vegetables and Herbs
- 2 large carrots (sliced and steamed)
- 1 clove garlic
- 2 sprigs fresh thyme
Dairy
- 500 ml milk
- 50 g (3 tbsp) butter
- 80 g (1 cup) grated cheese
Dry Ingredients
- 2 tbsp plain flour
- 250 g (2 ½ cups) dried macaroni pasta, cooked as per pack instructions
- 2-3 tbsp brown bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 180ºC (350ºF) to ensure it’s ready for baking.
- Prepare Carrot Mixture: Add the steamed carrot slices, milk, and garlic into a blender and blend until completely smooth, creating a creamy base for the sauce.
- Make the Roux: Heat a pan over medium heat and melt the butter. Add the plain flour and stir continuously for about 2 minutes until the mixture is smooth and silky to cook out the raw flour taste.
- Add Milk Mixture: Reduce heat to a simmer and gradually pour in the blended carrot and milk mixture while stirring constantly to avoid lumps. Continue stirring until the sauce thickens. Then, add the grated cheese and stir until it melts into the sauce. Finally, stir in the fresh thyme leaves.
- Combine Pasta and Sauce: Stir the cooked macaroni pasta into the cheese sauce until well coated.
- Prepare Muffin Cups: Spoon the mac and cheese mixture into muffin cases placed in a muffin tray. Sprinkle the tops lightly with brown bread crumbs for added texture.
- Bake: Place the tray in the preheated oven and bake for 20 minutes or until the tops are golden and crisp.
- Cool Slightly: Remove from the oven and allow the muffins to cool until slightly warm. This helps them hold together and makes them easier for your baby to hold and eat.
Notes
- Ensure the carrot is steamed until soft to make blending easier and create a smooth sauce suitable for babies.
- Use full-fat milk and cheese to provide necessary fats for baby development.
- You can substitute thyme with other mild herbs like parsley or omit if preferred.
- Brown bread crumbs add crunch but can be omitted for gluten-free adaptations.
- These muffins can be stored in the refrigerator for up to 2 days and gently reheated before serving.
- Always check the temperature before serving to a baby to avoid burns.
