Macaroni Cheese Pasta Recipe

I always have these ingredients in the house (pasta, flour and milk) so this a great standby-by recipe. Plus it only takes 20 minutes to make. I first remember my Best-Friend’s Mum making this when I was about six  - I always insisted on staying for dinner as the smell of it cooking under the grill was irresistible!

Prep and cooking time: Max 25 minutes 

Feeds: one adult and one baby

Ingredients

• 140g pasta
• 260ml milk
• 30g plain flour
• Desert spoon of Philidelphia 
• tsp of wholegrain mustard* (optional)
• 1 Apple
• 30g grated cheese
• Several cornflakes (yes, you read that correctly)
• Half a cup of peas

Method

• Boil pasta
• To make sauce: add flour and milk to pan, cook on a low heat, stir very frequently and as it gets warmer, try to stir constantly to ensure it doesn’t go lumpy.
• Add Philadelphia and grated cheese (leave a little to sprinkle on the top), cook on low for a few more minutes. (Add mustard at this point if you'd like more of a kick).
• Cut apple into slices, drain pasta. Then add pasta, sauce and apple together.
• Pour into serving bowls, sprinkle over cheese and crushed cornflakes
• Grill for a few mins until golden. Cook peas at the same time and serve in separate pots.

Weaning: Can be given to babies from six-months-old.

Tip: Use Rigatoni pasta for baby-led weaning. The first time I made this, I made it with Macaroni thinking the smaller pasta would be a better size in my baby’s mouth – but she struggled to pick it up. 

Transfer pasta to a cold bowl for baby / children.

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