This is one of my favourite weaning recipes as it’s quick to cook and the cheese means it’s popular with small children.
My youngest daughter is doing brilliantly with solid food, much to my delight.
I’ve managed to stock up the freezer with vegetables, casseroles and various other creations so I have a good bank of meals. I’m planning to get a box freezer so I can get more family meals cooked in advance. It saves so much time and cash.
This is a nice and easy recipe that can be done in about 15 minutes. I generally always have the ingredients ready to go in the store cupboard and you can adapt it to suit you.
I make it in batches and stick it in the food processor so its chopped down nice and fine for my seven-month-old. It freezes really well. I sometimes find I need to add a little water to it when its thawed while warming it up, as it goes a bit thick.
Obviously cheese is a big hit with all kids, but this has a good veggie portion in there too. I sometimes add cooked cauliflower instead of the peas which my kids enjoy too. If you want to bulk it up a bit you could also add diced ham at the end.
Makes 8 baby portions
2 generous handfuls frozen peas
20g unsalted butter
1 tablespoon flour
30g cheddar cheese grated
- Get the macaroni in a pan and cover with boiling water. Simmer for 10minutes, adding the peas to cook with the pasta for the final two minutes.
- Put the butter in a pan over a medium heat and wait for it to melt.
Add the flour and give it a good stir to combine with the butter. Stir continuously until mixed together. Turn the heat down if it’s catching on the base of the pan.
- Add the milk and give it a good stir to mix the flour and butter.
- Turn the heat down low and stir continuously. Don’t allow to boil.
- The sauce will gradually thicken. Next take it off the heat and add the grated cheese and stir.
- Drain the cooked pasta then stir into the pan with the sauce.
- Whizz it up in a food processor to reach desired consistency for your baby or just serve for your toddler.