These Mac and Cheese Muffins are a fun, lunchbox friendly, spin on a kid-favorite. Since they’re fun to eat and packed with flavor, kids won’t even know they’re filled with veggies!
School is back in full swing for some! Can you believe how fast the summer flew by? My parents live in Tennessee and their schools started last week.
Luckily we still have a couple of weeks here in Ohio, but I am already starting to plan and get things organized. I know that one of the big worries for parents, especially in the beginning of the school year, is putting healthy meals on the table and packing nutritious lunches for our kids. It can be hard to do this with the craziness of getting back into the swing of school.
These Healthy Mac and Cheese Muffins will be a lifesaver for you this year! If your kids like mac and cheese, then they will love these Healthy Mac and Cheese Muffins. These little handheld muffins are filled with whole wheat pasta, broccoli, carrots, onion and of course cheese.
Each muffin is stopped with a sprinkling of whole wheat breadcrumbs to add a touch of crunch. These make the perfect packable food for a lunchbox but also would make a great snack or dinner.
You also might like this Pumpkin Mac and Cheese, Baked Mac and Cheese with Bread Crumbs Recipe, or this Instant Pot Vegetable Mac and Cheese.
Recipe Ingredients You’ll Need
- Vegetables: The best part about this recipe is there are hidden veggies in the muffins. It uses baby carrots, onion and broccoli.
- Cheese: The cheese combination in these muffins is cheddar cheese and mozzarella cheese. You can use any variety of shredded cheese you like.
- Butter: There is butter in this recipe but only 1 tablespoon. I suggest using it to help toast the breadcrumbs.
- Egg: There is 1 large egg in these muffins.
- Pasta: The pasta I used was whole wheat macaroni. I suggest a small pasta shape if you can. They work best in a muffin like this.
- Breadcrumbs: I added in whole wheat breadcrumbs. You can use regular if you want or leave them out.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make these Mac and Cheese Muffins
Step 1: Puree Vegetables: Preheat the oven to 350°F. Puree onion, carrots and broccoli in food processor or blender until smooth.
Step 2: Mix Cheese with Other Ingredients: Mix 1 cup of cheddar cheese, mozzarella cheese, egg, butter and olive oil in large bowl. Add cooked macaroni, vegetables and ½ cup bread crumbs. Stir until just incorporated.
Step 3: Spoon Mixture into Muffin Tins: Spoon mixture evenly into greased muffin pan. Sprinkle remaining bread crumbs on top along with the remaining 1/2 cup cheddar cheese and bake 30 minutes, or until lightly browned. Let cool for 5 minutes and remove from the muffin tins.
Recipe FAQ
It is best to use small-shaped pasta works best in the muffin tins. Using smaller pasta ensures that the mixture holds together well and fits neatly into the muffin cups.
Try some other vegetables like green beans or zucchini.
More Snack Recipes to Try
Vegetarian
Easy Date Protein Balls
Vegetarian
Easy Date Granola Bars
Vegetarian
Frozen Greek Yogurt Fruit Bites
Mac and Cheese Muffins
Ingredients
- 3/4 sweet onion
- 1 cup baby cut carrots
- 1 cup broccoli florets
- 1 1/2 cup shredded lowfat cheddar cheese, divided
- 1 cup shredded part-skim mozzarella cheese
- 1 large egg
- 1 tablespoon unsalted butter, softened
- 2 teaspoons olive oil
- 1 box, 14.5 oz. whole wheat macaroni noodles, cooked according to package
- 1 cup whole wheat bread crumbs, divided
Instructions
- Preheat the oven to 350°F.
- Puree onion, carrots and broccoli in food processor or blender until smooth.
- Mix 1 cup of cheddar cheese, mozzarella cheese, egg, butter and olive oil in large bowl. Add cooked macaroni, vegetables and ½ cup bread crumbs. Stir until just incorporated.
- Spoon mixture evenly into greased muffin pan. Sprinkle remaining bread crumbs on top along with the remaining 1/2 cup cheddar cheese and bake 30 minutes, or until lightly browned.
- Let cool for 5 minutes and remove from the muffin tins.
Notes
- I used my food processor to finely chop the carrots, broccoli and onion and it worked great.
- You can mix up the type of cheese you use.
- I suggest using any type of small shaped pasta, as it works best in the small muffin shape.
- You can try adding different vegetables like zucchini.
Wow! Tasty and nutritious muffins. It would be real fun to have one. Thanks for the recipe Julia 🙂
Thanks Christine! I hope you like them. These were a huge hit in my house and they are healthy, which is nice!