Quick + Easy Recipes


Veggie Mac & Cheese

Toddler friendly Mac & Cheese with just enough veggie sauce to still make finger eating easy.

1 x 110 ml Squish Butternut, Carrot & Sweet Potato Puree
250 ml (1 C) milk
salt and freshly cracked black pepper
250 ml (1 C) cooked macaroni pasta, drained
125 ml (½ C) cheddar cheese
65 ml (¼ C) cream cheese
1 ml (¼ t) ground nutmeg
65 ml (¼ C) breadcrumbs
15 ml (1 T) butter
Mix together the Squish Butternut, Carrot & Sweet Potato Puree and the milk.
Add the hot drained pasta.
Add the cheddar and cream cheeses and stir well to combine.
Season to taste with salt, pepper and nutmeg.
Spoon the Veggie Mac & Cheese into a casserole dish.
Sprinkle the top of the noodles with the breadcrumbs and dot with butter.
Bake in an oven pre-heated to 180°C for 20 minutes or until lightly golden and crisp.
Allow to cool before serving.

Use Tortiglioni pasta which are bigger tubes and easier to hold with little fingers.