Mac and Cheese for baby with Broccoli
Creamy mac and cheese for baby with broccoli, made with soft pasta and a gentle cheese sauce. Perfect for babies and toddlers.
Video
Ingredients
- 20g / 0.7oz unsalted butter
- 1 clove garlic, minced
- 1½ tbsp plain flour or all-purpose flour
- 2 cups (500ml / 0.5 US qt) milk, full cream or whole milk
- 2 cups (500ml / 0.5 US qt) water
- 1½ cup dried macaroni pasta, elbows (NOTE 1)
- 1 tsp onion powder (NOTE 2)
- ¼ tsp salt (omit if baby is less than 12-months-old (NOTE 3)
- ½ cup chopped broccoli (NOTE 4)
- ½ cup grated mozzarella cheese (NOTE 5)
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the garlic and stir for a few seconds until fragrant, then add the flour and stir continuously for about one minute. Slowly pour in the milk while whisking. The mixture may look lumpy at first, but keep whisking until smooth. Once the milk is hot, add the water and bring the mixture to a gentle boil.
- Add the macaroni, broccoli, onion powder, and salt, if using. Cook for 10 to 15 minutes, stirring regularly, until the pasta and broccoli have softened. Continue stirring to prevent the pasta from sticking to the bottom of the pan. The mac and cheese should remain saucy, so avoid overcooking as it can become too dry. Stir in the cheese until completely melted. The sauce will thicken further as it cools.
Notes
(NOTE 1) Macaroni (elbows) - These days there are plenty of healthier pasta options available, including veggie pasta, high-fibre pasta, buckwheat, and wholemeal varieties. These work well in this recipe. In saying that, stick to elbow macaroni or smaller pasta shapes, as they cook quicker and are easier for babies to manage.
(NOTE 2) Onion powder - Always take a moment to read ingredient labels carefully. The label on my onion powder warns that it may contain traces of sesame, which is a common food allergy. If preferred, dried parsley or other mild herbs and spices make great alternatives.
(NOTE 3) Salt - Please adjust salt based on your child’s age and dietary needs. If your baby is under 12 months, you may prefer to skip adding salt altogether.
(NOTE 4) Broccoli - I have tried many vegetables in Kai’s mac and cheese, and broccoli is the one he consistently eats, as long as I do not add too much. You can easily swap broccoli for a vegetable your child enjoys, such as corn, carrots, or zucchini. Be sure to chop vegetables into safe sizes and cook until soft to reduce choking risks.
(NOTE 5) Mozzarella cheese -I use mozzarella because it has a mild flavour and is relatively lower in fat and calories compared to many other cheeses. It also melts beautifully into a gentle, creamy sauce. That said, any mild melting cheese will work, such as mild cheddar.
Store any leftover mac and cheese in an airtight container in the fridge for up to 2 days. Allow it to cool completely before refrigerating.
Freeze: Once cooled, transfer portions to freezer-safe baby containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in the microwave until heated through. Stir well and add a small splash of milk or water if needed to loosen the sauce. Always check the temperature and allow it to cool slightly before serving to your baby.
An important note - My baby recipes are based on what I fed my son as a mum, following advice from community nurses at the time and my research. Please note that any age guides or food suggestions shared here are not professional or medical advice. Every baby is different, so please use your own judgement or speak with your baby’s nurse or doctor if you have any concerns before introducing new foods.
Nutrition Information is estimated using a third-party calculator and should be used as a guide only.
Australian Measurements - All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.
I’d love your feedback! If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie
Cheers – Cat T
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 24gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 167mgPotassium: 168mgFiber: 1gSugar: 4gVitamin A: 244IUVitamin C: 5mgCalcium: 117mgIron: 1mg