I always have these ingredients in the house (pasta, flour and milk) so this a great standby-by recipe. Plus it only takes 20 minutes to make. I first remember my Best-Friend’s Mum making this when I was about six - I always insisted on staying for dinner as the smell of it cooking under the grill was irresistible!
Prep and cooking time: Max 25 minutes
Feeds: one adult and one baby
- 140g pasta
- 260ml milk
- 30g plain flour
- Desert spoon of Philidelphia
- tsp of wholegrain mustard* (optional)
- 1 Apple
- 30g grated cheese
- Several cornflakes (yes, you read that correctly)
- Half a cup of peas
- Boil pasta
- To make sauce: add flour and milk to pan, cook on a low heat, stir very frequently and as it gets warmer, try to stir constantly to ensure it doesn’t go lumpy.
- Add Philadelphia and grated cheese (leave a little to sprinkle on the top), cook on low for a few more minutes. (Add mustard at this point if you'd like more of a kick).
- Cut apple into slices, drain pasta. Then add pasta, sauce and apple together.
- Pour into serving bowls, sprinkle over cheese and crushed cornflakes
- Grill for a few mins until golden. Cook peas at the same time and serve in separate pots.
Weaning: Can be given to babies from six-months-old.
Tip: Use Rigatoni pasta for baby-led weaning. The first time I made this, I made it with Macaroni thinking the smaller pasta would be a better size in my baby’s mouth – but she struggled to pick it up.
Transfer pasta to a cold bowl for baby / children.
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