Mac and Cheese with Vegetables

This week’s recipe of the week is a bit of a break from our summer preparation. We’ve had some colder weather here recently, so this week we’ve opted for a more hardy, warm meal. This recipe is a household favourite and we’ve been cooking it for years. Originally, we got the recipe from a baby food cookbook. The recipe works for babies since it’s all soft foods, and has nutritious value with dairy, vegetables, and grains. And, among other things, it’s not very time-consuming to prepare and cook. The recipe also comes as one of the complimentary recipes already in every new user’s recipe list. If you’re interested in seeing the other starter recipes, you can get started with an account here:

To try this recipe out for yourself, you can follow the recipe instructions below:

Servings: 2 adults (5 kids/babies)


3/4 cup macaroni pasta
2 cups water
1 1/2 cups cheddar cheese shredded
1 tbsp butter
1/2 cup milk
3/4 cup mixed vegetables
1/2 cup bread crumbs


Preheat oven to 350F (180C)
Grease a 3 cup (750ml) baking dish

In a medium saucepan cook macaroni in boiling water according to package directions or until tender but firm.
Add 1 cup of the cheese, butter, milk and mixed vegetables(carrots, peas,brocoli). Stir until cheese is melted.
Spoon into prepared baking dish. Top with crumbs and remaining cheese.
Bake in preheated oven for 25 minutes or until crumbs are brown and macaroni is hot.

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