This dietitian-approved recipe from Erika Hung supports your child's growth and development while sneaking in 16 essential nutrients, including clean protein, iron, magnesium and potassium—thanks to our beautiful Toddler Milk. Looking to support your child's immune system? Don't miss Erika's top 5 tips for immune health.
Serves 6
Ingredients
- 250g pulse pasta (dry weight)
- 4 cups (400g or approx half a small head) cauliflower florets chopped into small pieces, fresh or frozen
- 1 cup (150g) frozen peas
- 2 cups (500ml) milk (equiv to 450ml water + 9 scoops LittleOak Toddler Milk)
- 1 ½ cups (375ml) salt reduced vegetable or chicken stock
- 1 cup (120g) tasty cheese, grated
- 1 tablespoon cream cheese
- 1 tablespoon butter (optional)
Optional for baked topping
- ½ cup wholemeal bread crumbs
- ⅓ cup (40g) tasty cheese, grated
Method
- In a large pot, bring the milk and stock to a boil and add cauliflower. Cook for 8 minutes.
- Add the pasta and cook for a further 6 to 10 minutes on a medium heat (or until pasta and cauliflower are soft). At this point, there should be a little liquid left in the pot (not completely absorbed).
- In the final one minute of cooking, add frozen peas and stir.
- Turn off the heat, add the grated cheese, cream cheese and butter if using and stir until completely melted and remaining liquid fully absorbs.
- Serve and enjoy!
Optional baked version
- Preheat the oven to 180°C at step 1 when boiling pasta
- After step 3, transfer the mac and cheese to a large baking dish, top with bread crumbs and cheese and bake for 20 to 25 minutes (or until golden)
- Serve and enjoy!
Recipe notes
- Cool down and store in an airtight container for three to five days. To reheat, microwave for 30 to 60 seconds.
- Add additional stock during step 1 as required. The liquid should not be completely absorbed at this point, but will evaporate by the end.
- Swap out the cauliflower and peas for alternative frozen or leftover vegetables you have on hand. Broccoli, spinach and grated zucchini work well.
