When cauliflower cheese and macaroni cheese collide.
I made this recipe for child nutritionist Charlotte Stirling-Reed. She loved the idea of these muffins for baby led weaning. For more information on this topic head to her website.
Makes approximately 15 muffins
- 180g macaroni – I have used a high fibre variety
- 150g broccoli, cut into small florets
- 150g cauliflower, cut into small florets
- 40g butter
- 45g plain flour
- 600ml milk*
- 1 tsp English mustard (optional)
- 120g reduced fat cheddar cheese*, grated
- Pepper to taste
- 1 egg
- Oil for greasing OR muffin cases
- Preheat the oven to 180°C fan/ 200°C convection
- Bring a large pan of water to boil. Cook the macaroni according to packet instructions, and steam the cauliflower and broccoli over the top of the pasta as it cooks.
- Meanwhile, melt the butter in a saucepan and add the flour.
- Slowly add in the milk a quarter at a time, stirring to prevent any lumps.
- Option to add 1 teaspoon of English mustard.
- Add half the grated cheese to the mix and allow to melt. Season with pepper to taste
- Once the pasta is cooked, drain and stir into the sauce with the cauliflower and broccoli.
- Add the egg and mix.
- Line a muffin tray with cases, or lightly grease a non-stick tray. Fill each hole with mixture (2-3 spoonful’s).
- Top with the reaming half of cheese.
- Bake in the oven for 18-20 minutes till golden brown.
- Allow to cool completely in trays before removing unless in muffin cases, in which case you can remove after 5 minutes.
Suitable for freezing as easy grab and go options. Can be served cold, microwaved or oven heated.
*For children aged 2 and under use full fat dairy products including cheeses.
If you need an egg-free option you can omit the egg, but you will need to completely cool the bites in the tray and the chill them in the fridge before removing them so they can set in shape.
If you’re more of a traditionalist, you can make standard macaroni cheese by leaving the egg out and placing the mixture in an ovenproof dish. Simply top with the remaining half of cheese and bake in an oven set to 180°C fan for 25 minutes till golden brown and bubbling. You could also prep this dish ahead of time, pop it in the fridge and then bake for an easy mid-week meal for the family.
Per bite: 126kcal/ 5.2g fat/ 3.1g saturated fat/ 12.7g carbohydrates/ 2.2g fibre/ 6.2g protein