Mac & Cheese Muffins

Makes 24 Mini Muffins or 12 Large Muffins

INGREDIENTS

• 2 large carrots (sliced and steamed)
• 500ml milk
• 1 clove garlic
• 50g (3 tbsp) butter
• 2 tbsp plain flour
• 80g (1 cup) grated cheese
• 2 sprigs fresh thyme
• 250g (2 1/2 cups) dried macaroni pasta* (cook as per pack instructions)
• 2-3 tbsp brown bread crumbs

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Add the carrots, milk and garlic to a blender and blend until smooth.
3. Heat a pan over a medium heat, then add the butter and melt. Spoon in the flour and stir well for about 2 minutes. It is important to cook the flour in the butter until it turns smooth and silky.
4. Turn the heat down to a simmer, then slowly pour in the milk mixture stirring well to prevent lumps. Keep stirring until the sauce starts to thicken. Add the cheese and stir until melted then add the fresh thyme.
5. Stir the cooked pasta into the sauce, then spoon into muffin cases, then top with a little sprinkle of brown bread crumbs.
6. Bake in the oven for 20 minutes until the top of the pasta is golden. Leave until slightly warm before removing from the muffin cases. This will keep the muffins together and make it easy for your baby to manage.