Baked Macaroni and Cheese with Chicken and Veggies for Baby

I made this for lunch yesterday for Baby J. I wish I had made more than one serving so I could've eaten it too! It smelled and tasted so yummy. J really loved it. I will be making this family size this weekend for sure! This is a healthy take on the traditional mac-n-cheese. It's filled with protein, vitamins A and C, calcium, and iron. This can be pureed for younger babies, or served in bite size pieces for babies 10+ months.

Here's what you'll need:
1 baked chicken breast tender (not breaded)
1/4 cup whole wheat macaroni
1/4 cup shredded organic carrot
1/4 cup organic peas (fresh or frozen) (Steam in microwave for 5 minutes)
1 tblsp milk
1 cheddar cheese stick
1/4 cup diced avocado
2 pinches dried sage
olive oil

I baked chicken breast tenders the day before and kept a few in the fridge, and froze a few. So I just had to take 1 out of the fridge and cut it up. If you need to bake the chicken, put it in the oven at 360F and bake for 20 minutes. Preheat oven to 350F. Bring a pot of water to boil and cook macaroni according to box. While pasta is cooking, grate the cheddar cheese stick, and put half the cheese in a small pan with the milk and a tblsp of olive oil. Add a pinch of sage and heat over medium high heat stirring continuously. This will be your sauce. When pasta is cooked, drain and put into a small oven safe bowl or ramekin. Add the peas, carrots, chicken, and avocado. Pour the sauce over it and stir. Put the rest of the grated cheese over the top and add one pinch of sage. Put ramekin, or small oven safe bowl in the oven and bake for 5-8 minutes or until the cheese on top is melted and bubbly. Let cool and puree for younger babies, or serve to babies 10+ months. Make sure to test the temperature on your bottom lip to make sure it's not too hot for your little one. Enjoy!