⏰ Prep 40 minutes
👶🏻 Suitable from 6 months
🌱 Vegetarian - Vegan option
❄️ Store in the fridge for up to 2 days, or freeze for up to 3 months
This baked homemade macaroni cheese recipe is super simple to make and delicious! I added peas and cherry tomatoes but feel free to experiment with different fillings and combos!
60-80g frozen peas
2 tablespoons unsalted butter (40g) - I used dairy free butter
2 tablespoons plain flour (40g)
300ml milk of choice - I used oat milk
80g grated cheddar cheese, plus a handful for topping (use dairy free cheese if desired)
black pepper (optional)
Handful of sliced cherry/plum tomatoes (optional)
Handful of grated Parmesan for topping
Preheat the oven to 200°C fan.
Cook the pasta for 2 minutes less than stated on the packet instructions. Add the peas to the cooking pasta water, for the last 2 minute of cooking.
Drain the pasta and peas together and set aside.
Meanwhile take a saucepan and melt the butter over a low heat, add the flour and stir until you have a thick paste. Slowly add the milk, stirring continually (if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly). As the sauce thickens add a little more milk, until all the milk is combined and you have a lovely white sauce.
Stir in the cheddar cheese (you can add a little of black pepper if you like) and take the sauce off the heat.
Add the pasta and peas to the cheese sauce and combine.
Empty the mixture into an oven dish. Top with the sliced cherry tomatoes, some grated cheese and Parmesan.
Bake in the oven for 15-20 mins until the top is golden and crisp. Remove and allow to stand, serve warm from the oven.
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