What a fun sized portion of Mac n Cheese! Perfect for kids and adults alike. Great for lunch or a side dish to compliment dinner. Shhhh….I am even adding some veggies in too!
Wouldn’t this recipe be fun way to get your kids in the kitchen cooking? Basically, have all of the ingredients cooked and ready for them to mix, then give them a few choices of veggies to add. They can even fill the muffin tin and sprinkle the bread crumbs on top. This recipe is versatile because I have tried many different veggies in the Mac n Cheese Muffins…be creative!
Mac n Cheese Muffins
8 oz box of macaroni or elbow pasta; cooked and drained
1 1/2 cups of shredded cheddar cheese
1/2 cup plus 2 TB grated parmesan cheese
2 large eggs
3/4 cup milk
1/3 cup plain yogurt
2 carrots, shredded
1/4 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
1 TB Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
3/4 cup Panko bread crumbs
Cook the macaroni pasta according to the instructions on the package. Preheat the oven to 375 degrees. Spray muffin pan with cooking spray. Drain the pasta, return to the pot and mix in the cheddar cheese and 1/2 cup of parmesan cheese. In a large bowl, beat the eggs and stir in the milk and yogurt until combined. Add the egg mixture to the pasta mixture, mix with the selected veggies, nutmeg, mustard, salt and pepper. Divide the mixture among 12 count medium muffin pan. Heat butter in a small skillet. Once melted, add bread crumbs and stir until browned. Add in the remaining 2 tablespoons Parmesan cheese. Sprinkle over the pasta mixture and bake until set about 15 minutes. Let cool for 5 minutes before removing from the pan.
Other suggestions for pre-cooked veggies:
small broccoli florets, diced zucchini or summer squash, diced asparagus, sliced grape tomatoes