Best for Babies 10+ Months
OK, you do have to do a bit of work in advance but I’m not kidding: You can have multiple servings of homemade mac ‘n’ cheese in less time than it takes to make it from a box. The key is to make a batch ahead and freeze it in single-serving portions. When you’re ready to serve it pop a serving in the microwave, heat for 45 seconds to one minute (depending on how big the serving size is), and boom! Rich and creamy mac is ready for your babe’s dinner. Sure, you’ll spend a bit of time upfront but you save way more time night to night by making it ahead. This trick is one of my fave timesavers for busy nights and mac ‘n’ cheese freezes really well, so it’s a no-brainer. I serve the cheesy pasta with cooked and dice veggies and fruits and some yogurt and Mason has a well-rounded dinner in minutes. Sometimes I even chop up veggies into tiny pieces and hide them in the pasta. If your babe isn’t quite in the finger food stage, you can also mash up the pasta and cheese sauce or even puree it. Here’s our mac ‘n’ cheese recipe (that’s Mason flashing a mouthful of it, above). Try it out and let us know what you think, or share your fave mac ‘n’ cheese recipe with us.
Homemade Macaroni and Cheese
Elbow macaroni noodles
1/3 cup grated Cheddar cheese
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk*
1. Boil pasta according to package directions. Drain and cool slightly. Set aside.
2. Prepare cheese sauce; we like the basic one from Annabel Karmel’s Top 100 Baby Purees: Melt the butter in a saucepan, stir in the flour to make a smooth paste, and cook for 1 minute. Gradually stir in the milk, bring to a boil, and cook for a few minutes over low heat until thickened and smooth. Stir in the grated cheese until melted. (Recipe makes 8 ounces of sauce.)
3. Toss pasta with cheese sauce. Freeze extras in single-serving portions for up to three months.