SuperMac & Cheese
A Recipe for 9-12 Months
1 box (8 oz.) whole wheat macaroni pasta
2 Tbsp. unsalted butter
2 Tbsp. All-Purpose Flour
1 1/2 cups milk, warmed
½ cup canned pumpkin*
1 cup grated mild cheddar cheese
Pinch freshly grated nutmeg (optional)
Cook the pasta in large pot of boiling water according to package instructions, about 8-9 minutes. Drain and set aside in large bowl.
Begin making the cheese sauce by melting butter over medium-low heat in a saucepan. Once completely melted, add the flour little by little and mix with a whisk to prevent lumps. Cook flour and butter mixture for about 3 minutes, but do not let brown. Remove from heat and slowly add milk; mix with whisk until well combined. Cook for about 5 minutes until the sauce is thick and coats the back of a spoon. Add nutmeg and pumpkin. Remove from heat and add grated cheese; stir until cheese is completely melted and sauce is smooth.
In a large bowl, pour cheese sauce over cooked pasta. Mix sauce and pasta until well combined. The mixture may appear a bit soupy but the pasta will absorb more of the cheese sauce as it sits. Once cooled, chop slightly in food processor for small babies or keep whole for toddlers. Serve immediately or disperse evenly in ice cube trays (for small babies) or cupcake tins (for toddlers) to freeze.
*Can substitute pumpkin with pureed sweet potato or butternut squash.
You can also add green peas or finely chopped broccoli for an added punch of flavor and vitamins.