Protein, vitamins C and K, B vitamins, folate, and calcium boost your baby’s cell, brain, nervous system, and bone development, while the calcium strengthens your bones, too.
SERVES 6
A legendary classic made healthier with the addition of chopped broccoli. It’s still creamy, gooey, and easy to make, and will likely become a go-to dish when you’re looking for a soothing comfort food. Chop the broccoli florets in a food processor using the Pulse button. This dish keeps refrigerated for three days.
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces uncooked macaroni noodles (2 cups)
3 cups finely chopped broccoli florets
1½ cups grated sharp Cheddar cheese (about 5 ounces)
¼ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper
• In a large skillet, melt the butter over medium heat. Add the flour and whisk until it begins to bubble. Cook for 2 minutes. Add the milk, bring to a simmer, and cook, stirring constantly, until it reaches the consistency of a thin pudding. Remove from the heat and set aside.
• Cook the pasta according to the package directions until al dente. During the last minute of cooking, add the broccoli. Drain the mixture in a fine-mesh colander and add it to the milk mixture. Mix well, then add the cheese and spices. Stir until the cheese has fully melted. Adjust the seasoning and serve promptly.
1¼ cups mac and cheese: Calories: 329 cals; Protein: 16 g; Carbohydrates: 38 g; Fat: 13 g; Fiber: 2 g; Sodium: 237mg; Vitamin C: 41 mg; Vitamin K: 47 mcg; B2: 0.6 mg; Riboflavin: 0.4 mg; Thiamine: 0.4 mg; Folate: 135 mcg; Calcium: 322 mg; Phosphorus: 301 mg; 3 CARBS