An incredibly quick version of macaroni cheese that owes something to the Greek dip tzatziki. It might seem a bit odd to have warm cucumber, but it works somehow. For babies this can be spoon-fed or just plopped onto the highchair tray for grabbing.

Freezer friendly

Ingredients
3 tablespoons full fat creme fraiche
Leaves from 5 stems of mint, finely chopped
Leaves from 3 stems of dill, finely chopped
1 garlic clove, crushed
1/4 cucumber, washed and grated
1/2 carrot, washed and grated
50g grated cheese – cheddar, gruyere, or slightly less parmesan, say 30g (1 tbsp)
black pepper
150g macaroni or other favourite pasta

Method
Boil the macaroni until almost done, then add the grated carrot for the last couple of minutes. Drain, and return to the pan. Stir through the cheese, then all the other ingredients, and plenty of freshly ground black pepper.