Homemade Ricotta Cheese Mac and Cheese Recipe
Table of Contents
White Cheddar Cheese Mac and Cheese
Adding white cheddar cheese to mac and cheese elevates the cheddar cheese recipe with its creamy texture and rich, tangy flavour that complements the comfort of pasta perfectly. The subtle sharpness of white cheddar enhances the overall taste profile, making it more appealing without being overwhelming. Making it the best cheddar cheese mac n cheese.
For babies, this cheese is an excellent choice as it is typically easier to digest than sharper varieties, while still providing essential nutrients such as calcium and protein. Its smooth melting qualities create a velvety sauce that is easy for little ones to enjoy, fostering early appreciation for diverse flavours and textures.
Replacement For Butter In Mac and Cheese
When making ricotta mac and cheese for a baby, a suitable replacement for butter in the white sauce can be coconut oil or a plant-based margarine. These alternatives can provide a similar richness and creaminess to the good mac and cheese sauce while being more suitable for babies who may have dairy sensitivities.
Be sure to use a refined coconut oil to avoid a strong coconut flavour that may not pair well with the mac and cheese.
The good news is opting for a margarine that is specifically designed for baking and cooking can help maintain the desired texture and consistency of the sauce without compromising on flavour.
Is Ricotta Cheese Ok For Babies?
Ricotta cheese can be given to babies in many healthy recipes as long as they do not have any common allergens such as dairy allergies, sensitivities or lactose intolerance. It is a good source of protein and calcium, which are important nutrients for a baby's growth and development. For this recipe I have used an Aldi ricotta cheese.
However, it is recommended to introduce ricotta cheese to babies after they have started eating other solids and have been introduced to dairy products.
Always consult with a health visitor before introducing new foods to your baby's diet to ensure it is appropriate for their age and dietary needs if you have any worries or concerns.
Ingredient information
Unsalted butter - I have used an unsalted butter as it is better to use unsalted butter for baby. But you could use an olive oil or avocado oil if you prefer.
Plain flour - I have used a plain flour for the sauce base, but you could use self raising flour if that is all you have. A gluten-free flour would work too for gluten-free babies.
Whole milk - You could use a different type of milk such as oat milk for dairy free babies. I find that this recipe works best with oat milk for flavour and texture if you decide to switch. A great way to switch from dairy to non dairy.
Bay leaf - The bay leaf flavours the white sauce for the mac and cheese, you could leave this out if you wanted to.
Mature cheddar cheese - I decided to use a sharp cheddar cheese for flavour, but you could use a mild cheddar if you prefer.
Red Leicester - You could double up with cheddar cheese if you did not have red Leicester cheese and did not want to use different types of cheese, I really like the flavour combination of cheeses for this recipe. Do not use a unpasteurized cheese for babies from 6 months of age.
Fresh ricotta cheese - You could use cottage cheese blitzed, or you could use soft cheeses such as cream cheese or a garlic and herb soft cheese.
Spinach - I have used frozen spinach but you can use fresh spinach if you wish. You can use fresh herbs too such as oregano if you wish.
Nutmeg - The nutmeg adds a yummy flavour to the white sauce, you only need a little bit. You could add in a little onion powder if you wish too, along with a little lemon zest.
Macaroni - I have chosen to use macaroni pasta as this is a mac and cheese recipe. The recipe would work well with any pasta shape. Penne, Orzo, Fuselli and Rigatoni are great pastas for baby-led weaning finger food. A wholemeal pasta would be ok to use and highly nutritious.
Sourdough - I have used a sourdough as this bread is great as there are no added nasties but you could blitz a bread of choice you know your baby/family will enjoy.
Serving suggestion
The creamy mac would be great served on its own as a complete meal, you could serve alongside cucumber sticks or green beans and peas. It is up to you.
The recipe will feed your whole family so it is up to you how you would want to serve. You could portion the pasta into smaller containers for the freezer and pull out the good food when you may need.
Other good options you may like: Margherita pasta, Tuna pasta bake or Mac and beans.
Storage instructions
The pasta can be stored in the fridge for up to 3 days, stored in an airtight container, or you could use a container with plastic wrap to cover the pasta.
If you wanted to freeze the pasta, you will need to store in an airtight container.
Make sure the pasta has cooled to room temperature before transferring to an airtight container to the freezer.
To defrost the pasta leave in the fridge overnight, and make sure it has fully defrosted.
To reheat the pasta, transfer to a preheated oven on 180C or 350F and reheat on a medium-high heat.
Once the pasta has been defrosted and reheated you will not be able to re-freeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Recipe | Homemade Ricotta Cheese Mac and Cheese Recipe
Homemade Ricotta Cheese Mac and Cheese Recipe
Ingredients
Instructions
- Preheat your oven to a medium heat of 180C or 350F.
- Start by boiling the macaroni in hot water for 10-15 minutes until very soft. Check the packet instructions too for cooking times.
- To make the creamy pasta sauce. Start by melting the butter in a large oven proof saucepan (you do not need an oven proof saucepan, you can transfer the macaroni to a baking dish, just makes things easier with less washing up).
- Once the butter is melted, add in the flour and stir it in until it forms a thick paste for 1 minute, don't over cook the butter and flour you do not want it to burn.
- Add in the a little of the milk with the bay leaf and stir until combined. Keep doing this until you have used all of the milk.
- Add in the nutmeg and cheeses and stir until thick and cheesy.
- Add the cooked macaroni to the cheesy pasta sauce along with a little water. You will need 250ml of the pasta water (approx 1 cup). You want the macaroni cheese sauce to be quite wet as the pasta will soak up the water once baking in the oven, so don't worry too much if it looks watery.
- For the spinach, add the cooked spinach to a bowl and add to it the ricotta cheese and nutmeg. Mix together and then using scissors, chop up into smaller pieces.
- Spoon the spinach mixture on top of the macaroni cheese and spread out.
- Sprinkle over the red Leicester cheese followed by the breadcrumbs.
- Pop into the oven for 15-20 minutes until golden brown.
Notes
You can easily make this recipe gluten-free by choosing a gluten-free pasta such as penne pasta would be a great option. You will need to use a gluten-free flour too.
To make the recipe vegan, start by choosing a plant based milk such as oat milk, a plant based ricotta cheese, plant based hard cheeses of choice and an unsalted butter of choice.
Hope you and your entire family enjoy!
©The Petit Spoon
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