Mac and Cheese, Baby Style

Well, kinda baby style. It's a baby food recipe I clipped out of a magazine, but it could just as easily be eaten by adults, because it is yummy. I did a lot of the prep work yesterday when I had time, which made this super easy to throw together today - all I had to do was boil the pasta. I halved the recipe because I didn't neccessarily want 6 1/2 cups. It still made plenty - enough to eat, enough to share, and enough to freeze for another day. Sweets stuffed this in his mouth like he hadn't eaten in a week! And Baby E, if you're reading this, you've got some coming your way tomorrow :-)

Mini Shells and Cheese

From American Baby Magazine, March 2011

4 Tbs. butter, cut into pieces

1/4 cup finely chopped yellow onion

1/4 cup all-purpose flour

2 cups hot milk

1/2 tsp. ground nutmeg

8 oz. shredded cheddar cheese

1 splash hot sauce (baby won't even notice!)

6 cups cooked mini shells

*I used organic vegetable shells for some fun color*

In a 4 qt pot, cook butter an onions over medium heat until onions become soft and translucent. Add flour and cook, stirring constantly, 2 minutes. Add hot milk, whisking throughly to avoid clumps. Bring to a boil, whisking often to prevent scorching. When milk has thickened, reduce heat, add nutmeg, and simmer 5 minutes, stirring periodically. Whisk in cheddar cheese. Simmer another 2 minutes and add hot sauce. Combine hot pasta and sauce. Keeps for up to a week in the fridge. Makes 6 1/2 cups.

Serve...

...and enjoy!