Mac & Cheese

Mommy Rating: TBD

Baby Rating: TBD

Ingredients:

• elbow macaroni (1/2 lb)
• broccoli and/or cauliflower (1 1/2 cups small, equal-sized florets)
• whole milk (1 cup)
• sharp white Cheddar cheese (3/4 lb shredded - about 3 cups) - I used yellow Cheddar
• salt
• pepper (1/4 tsp)
• Parmesan cheese (3 Tbsp grated) - optional

Directions:

Preheat over to 350*.  Bring a pot of water to a boil over high heat.  Reduce heat to medium and add macaroni and vegetables.  Simmer until macaroni is al dente and vegetables are tender but not mushy, 7-10 minutes.  Drain pasta and vegetables ad return them to pot.

Heat milk in a small saucepan over low heat.  Add hot milk and Cheddar cheese to macaroni and vegetables, and toss to combine.  Season with salt to taste and pepper, and stir again.

Pour pasta mixture into an 8-inch-square glass or ceramic baking dish.  Sprinkle Parmesan cheese over top.  Bake until bubbling, about 15 minutes.  Allow to sit for 5-10 minutes before serving.

**Taken from Cooking for Baby**