Photo: Unsplash
Age: Around 12 months and up.
Mac and cheese is one of the most reliable toddler meals around, which makes it a great vehicle for a bit of extra nutrition. Blending steamed carrot and butternut squash into the cheese sauce adds vegetables without changing the color or texture much at all.
Ingredients
- 2 cups elbow macaroni
- 1/2 cup carrot, steamed and chopped
- 1/2 cup butternut squash, steamed and chopped
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon butter
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- Blend the steamed carrot, butternut squash, and milk until completely smooth.
- In the same pot, melt the butter over low heat, then add the vegetable-milk mixture.
- Stir in the shredded cheese gradually until melted and smooth.
- Fold in the cooked macaroni and stir to coat evenly.
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Why carrot and squash work so well here
Both vegetables are naturally orange, so they blend into the cheese sauce without changing its familiar color — a helpful trick if your toddler is wary of visibly "different" food.
Storage
Keeps in the fridge for up to 3 days. Reheat gently with a splash of milk stirred in, since the sauce thickens as it cools.
