Healthy mac and cheese with turmeric is the latest addition to my collection of baby food recipes for toddlers.
To be honest, Camille has never had a bowl of macaroni and cheese without broccoli in it. If you start kids this way, they accept the ‘green bits’ in many dishes. I used to add spinach to her scrambled eggs, so introducing vegetables early makes them more familiar — but it’s never too late to begin. I’m always looking for small ways to improve Camille’s diet.
After experimenting with many versions, I landed on this balanced recipe: a roux-thickened sauce with extra-sharp cheddar, a modest amount of turmeric, broccoli, and optional nutritional yeast. It feels like a healthier mac and cheese that my toddler loves — and I do, too.
Picky eater notes for healthy mac and cheese:
- I add a little onion powder for a more grown-up flavor. Leave it out if your child notices onion flavors easily.
- Frozen broccoli works well and makes this recipe even easier.
- You can skip the nutritional yeast and increase the cheese if you prefer.
- Try this with non-dairy milk and alternative cheeses if you need a dairy-free version — I’d love to hear how it turns out.
Last week I left a few mini ramekins of this turmeric mac and cheese in the fridge before a short trip. My husband and my mom handled meals while I was away — my mom even brought over a pot roast the night before I returned. I found the macaroni kept well: when stored covered in the refrigerator it lasts up to four days. Reheat with a small splash of milk to restore creaminess.
Turmeric Macaroni and Cheese
Turmeric macaroni and cheese is a healthier alternative for toddlers and picky eaters.
15 minutes
25 minutes
40 minutes
Ingredients
- 2 cups uncooked pasta shells
- 1 cup broccoli florets
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/4 cup milk
- 1 cup freshly grated extra-sharp cheddar cheese
- 1/2 teaspoon ground turmeric
- 2 teaspoons yellow mustard
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon salt
Instructions
- Make the pasta and broccoli: bring at least 8 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the pasta shells. Cook the pasta for 2 minutes less than the package recommends, then add the broccoli and cook for 2 more minutes. Drain and set aside.
- For the turmeric cheese sauce: melt the butter over medium heat in a small saucepan.
- Whisk in the flour and cook for about 30 seconds, whisking constantly.
- Add the milk and bring to a gentle simmer, stirring occasionally.
- Test the roux: dip the back of a spoon into the sauce and run your finger across it. If the line holds, the sauce is thick enough; if not, cook a little longer.
- Lower the heat and stir in the cheese, turmeric, and mustard.
- Whisk until the cheese melts completely, remove from heat, and stir in the nutritional yeast if using.
- Pour the cheese sauce over the drained pasta and broccoli, stir to combine, and serve warm.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 1076
Total Fat: 50g
Saturated Fat: 28g
Trans Fat: 2g
Unsaturated Fat: 15g
Cholesterol: 140mg
Sodium: 1481mg
Carbohydrates: 105g
Fiber: 8g
Sugar: 4g
Protein: 52g