Description
Cheesy Mac & Veggie Muffins are bite-sized baked mac and cheese cups packed with colorful veggies. Easy, portable, and kid-approved for school lunches, snacks, or parties!
Ingredients
2 cups cooked macaroni
1 cup shredded cheddar cheese
1 cup finely chopped mixed vegetables (bell pepper, spinach, broccoli, peas, carrots)
2 large eggs
½ cup milk
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or melted butter
1 tablespoon flour or breadcrumbs (optional)
Instructions
Preheat oven to 375°F (190°C). Line muffin tin with liners and spray lightly.
In a bowl, whisk eggs, milk, oil, garlic powder, salt, and pepper.
Stir in cooked macaroni, cheddar, Parmesan, and chopped veggies. Add flour or breadcrumbs if using.
Divide mixture evenly among muffin cups, pressing gently.
Bake 18–22 minutes until golden and set. Cool in pan before removing.
Serve warm or pack cold for lunches.
Notes
Use any vegetables you like; steam firmer veggies before adding. Use whole wheat or GF pasta as needed. Store in fridge up to 4 days or freeze up to 2 months. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baked, Oven
Keywords: mac and cheese muffins, veggie muffins, lunchbox recipe, kid friendly, baked macaroni, portable snack, healthy mac and cheese, meal prep, vegetarian lunch, freezer friendly