I’ve been craving mac and cheese for a few weeks but I haven’t been able to bring myself to buy the boxed stuff. While I (shamefully) love that fake Kraft box mix, one of the major bonuses of baby-led weaning with Isla is that we eat the same meals (most of the time) and this forces me to eat a little healthier. Okay fine, mac and cheese is not exactly healthy but making it from scratch is better than from the box, right? Way less sodium, for one, and REAL CHEESE! So anyway, I went for it and it was delicious. I used this recipe (from Joy the Baker) but used shells instead of traditional macaroni, white whole wheat flour instead of all-purpose (only because that’s what we had), added broccoli and skipped the breadcrumbs and gruyère, though next time I’m totally adding the gruyère because it’s one of my favorite cheeses. The result: happy baby and mama! Isla absolutely loved her first taste of mac and cheese. I mean, are you really surprised? We each ate a big bowl for lunch and there’s enough left over for several days!
Tip: If you are with child(ren), make this when the babies are occupied or asleep. Once you start, there’s a lot of nonstop mixing going on so you really can’t walk away and, let’s say, stop the baby from licking the bottom of the shoes you accidentally left on the floor.
Another tip: If you want to include broccoli, cook your pasta until it’s nearly al dente, then add your uncooked broccoli florets to the pot and cook for the last 2 to 3 minutes.