Introduce baby to this comfort food classic that the whole family will love as a main dish or side. Plenty of milk and cheese make it a great source of bone-building calcium. Feel free to use a mild cheddar, if you'd like.

Recipe by Oxmoor House August 2010

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Credit: Oxmoor House

Recipe Summary test

Yield:
10 adult servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, 1/4 teaspoon salt, and garlic. Bake at 400° for 35 minutes or until tomatoes start to dry out.

  • Cook pasta according to package directions, omitting salt and fat. Drain well.

  • Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9–inch baking dish coated with cooking spray. Combine grated Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.

  • For baby: Omit black pepper. Serve spoonfuls in a small bowl. Cut the tomatoes and macaroni, if needed, into bite-sized pieces.

Source

Cooking Light First Foods

Nutrition Facts

411 calories; fat 14g; saturated fat 6.9g; mono fat 2.9g; poly fat 0.9g; protein 22.8g; carbohydrates 49.9g; fiber 4.7g; cholesterol 39mg; iron 2.5mg; sodium 638mg; calcium 414mg.
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