Mac and Cheese Muffins Recipe packed with vegetables like broccoli, peas, edamame, corn or cauliflower. Full of goodness and loved by kids.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 muffins 1x
- In a medium pot, cook mac and cheese according to instructions on the box, undercooking pasta by 2 minutes.
- Preheat oven to 350 degrees F. Line 2 muffin tins with parchment liners and spray inside with cooking spray. Set aside.
- To a pot with cooked mac and cheese, add milk, vegetables and 1 cup of cheese. Mix well. Divide mixture evenly between 24 openings and sprinkle with remaining 1/2 cup cheese. Bake for 20 minutes.
- Remove muffins from the oven and let cool in a tin for 30 minutes to allow muffins to set. Serve warm, hot or cold.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
*Extra ingredients required to make mac and cheese are 1/2 cup milk and 4 tbsp butter. Not included with the main muffins ingredients.
Did you make this recipe? Please give it a star rating in the comments.