My baby and toddler loved this macaroni cheese. For my toddler I would add a little extra to her plate like a small salad (chopped tomato and cucumber) or some chopped up ham. It freezes really well in ice-cube trays and depending on portion sizes, does make between 4 to 8 servings. If you want to make more, just double the quantities. If I was out and about, I would often take macaroni cheese as my baby didn’t mind eating it cold!
Ingredients
- 100g (3 ½ oz) vermicelli pasta
- 25g (1 oz) butter
- 25g (1 oz) plain flour
- 350-400ml (12-14floz) full-fat milk
- 75g (3oz) fresh spinach
- 75g (3oz) cheddar cheese, grated
- a little nutmeg
Instructions
- Cook the pasta in a saucepan of boiling water according the packet instructions.
- Whilst the pasta is cooking, melt the butter in another saucepan, stir in the flour so it has all mixed with the melted butter
- Gradually stir in the milk. Keep stirring until the sauce has thickened and is smooth.
- Stir in the cheese. (If the sauce is too thick, just add a little extra milk).
- Drain the pasta into a sieve, rinse and dry the pan.
- Wash the spinach, shake off most of the water, then put in the dried pan and cover with a lid (the spinach will cook from the steam).
- Cook the spinach for 1-2 minutes until just wilted.
- Take the spinach out of the pan, finely chop and stir into the sauce along with some nutmeg.
- With some scissors, cut the vermicelli pasta into small pieces and then add to the sauce.
Photo Credit: Magabeth
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