A simple mac and cheese recipe for babies, toddlers and kids! This stovetop mac and cheese is mixed with finely chopped kale for additional texture and nutrition. Perfect for baby led weaning and for babies and toddlers who are exploring new textures. Kale is a super healthy food for children and this cheesy, comforting pasta is the perfect introduction to it!
- 100g (3.5oz) of Kale
- 1 clove of garlic, chopped
- 2 cups / around 200g of dry macaroni (or other small pasta shape)
- 2 and 1/2 cups (590 mls) of milk
- 1 tsp of dijon mustard
- 250g (8.8oz) of grated cheese. I like gouda, cheddar, emmental, or a mix.
- First, you’ll cook your kale. Heat a little olive oil in a pan and add your garlic and kale, in batches, until it’s softened and wilted. Add a twist of lemon juice and then remove from the heat.
- In a food processor, pulse the kale until it’s chopped into tiny pieces.
- Now make the macaroni and cheese. Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn’t cooked by the time your milk has cooked down, you’ll need to add more.
- Once the macaroni is cooked al dente, stir in the mustard and cheese until melted through. Assess the texture. If it’s too thick and sticky, add more milk to make it creamier.
- Finally, stir in the chopped kale.
Keywords: mac and cheese, kale