Macaronis au fromage et épinards cachés

Cook the pasta

Bring a large pot of water to a boil without adding any salt, since this water is also used to cook the pasta served to children under 5. Cook the pasta until tender, 8-10 minutes. Scoop out a mugful of the cooking water before draining; you may need a splash later to loosen the sauce.

• 250 g pasta
• 2 L water

✅ C'est prêt quand : pasta is tender but still holds its shape

Soften spinach and pumpkin

While the pasta cooks, warm the olive oil in a small covered pan with the garlic clove over low heat. Add the pumpkin and cook gently for 8 minutes, stirring now and then, until almost soft, then add the spinach, cover and cook 2 minutes more until wilted. Remove the garlic, then blend the pumpkin and spinach with a splash of the warm milk until completely smooth.

• 1 tbsp olive oil
• 1 garlic clove
• 150 g pumpkin
• 150 g spinach
• 2 tbsp warm milk

✅ C'est prêt quand : vegetables are soft and the puree is silky with no lumps

Make the cheese sauce

In a separate pan, melt the butter over low heat, stir in the flour and cook for 1 minute to make a smooth pale paste. Add the remaining warm milk a little at a time, whisking well after each addition, then simmer gently for 3-4 minutes, stirring, until it thickens like custard.

• 20 g butter
• 20 g flour
• 370 ml warm milk

✅ C'est prêt quand : sauce is thick enough to coat the back of a spoon

Combine and season

Off the heat, stir the spinach-pumpkin puree into the cheese sauce base, then add the cheddar and Parmesan and stir until melted and glossy. Season with the nutmeg and the small pinch of salt, skipping the salt entirely for a child under 2.

• all spinach-pumpkin puree from step 2
• all cheese sauce base from step 3
• 80 g cheddar or fontina
• 20 g Parmesan
• 1 pinch nutmeg
• 1 small pinch salt (optional)

✅ C'est prêt quand : cheese is fully melted and sauce looks glossy and smooth

Toss with pasta

Add the drained pasta to the sauce and toss well to coat, loosening with a splash of the reserved pasta water if it looks thick. The sauce should cling to every piece with no visible green or orange chunks.

• 250 g (all) cooked pasta from step 1
• all cheese sauce from step 4
• a splash (2-3 tbsp) reserved pasta water from step 1

✅ C'est prêt quand : pasta is evenly coated and sauce looks smooth

Serve with a smile

Spoon the pasta onto small plates and use a few cooked peas or a quartered cherry tomato to make a smiley face on top, a fun surprise that encourages even fussy eaters to dig in. If adults want extra seasoning, sprinkle a little salt onto their own plated portion only, keeping children's portions salt-free.

• 2 tbsp peas
• 1 cherry tomato
• 1 tsp salt (optional, adult portions only)

✅ C'est prêt quand : plates are decorated with the smiley face and ready to serve

Store or pack

Keep leftovers in a sealed container in the fridge for up to 2 days, or freeze in small portions for up to 1 month. When reheating, add a splash of milk and stir well, then reheat until steaming hot throughout (165°F/74°C with a food thermometer); let it cool to a safe, warm eating temperature before serving to a child.

• a splash milk, for reheating (optional)