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Crispy Veggie-Packed Mac and Cheese Muffins

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These golden, crispy-on-the-outside, gooey-on-the-inside mac and cheese muffins are packed with veggies for a healthy, delicious snack perfect for kids and adults alike.

Ingredients

Scale
  • 2 cups (about 200g) elbow macaroni, cooked al dente
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 2 cups (480ml) milk (whole or 2%)
  • 2 cups (220g) shredded cheddar cheese
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup finely diced carrots
  • 1 cup chopped fresh spinach
  • ½ cup finely chopped red bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • ½ cup (50g) panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook until al dente, about 7 minutes. Drain and rinse with cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt 4 tablespoons (56g) butter over medium heat. Sprinkle in 3 tablespoons flour and whisk constantly for about 1-2 minutes to make a roux—don’t let it brown.
  3. Slowly pour in 2 cups (480ml) milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  4. Remove from heat and mix in 2 cups shredded cheddar, ½ cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Stir until smooth and melty.
  5. While the sauce thickens, finely dice ½ cup carrots, 1 cup chopped fresh spinach, and ½ cup red bell pepper. Lightly sauté them in a teaspoon of olive oil for 2-3 minutes to soften and bring out flavors, or use raw for crunchier texture.
  6. In a large bowl, mix the cooked macaroni, cheese sauce, and veggies until evenly combined. Taste and adjust seasoning if needed.
  7. In a small bowl, toss ½ cup panko breadcrumbs with 1 tablespoon olive oil until coated.
  8. Spoon the mac and cheese mixture evenly into a greased 12-cup muffin pan, filling each about ¾ full. Sprinkle the panko topping generously over each muffin.
  9. Preheat oven to 375°F (190°C). Bake the muffins for 20-25 minutes or until the tops are golden brown and crispy.
  10. Let the muffins cool in the tin for 5 minutes before carefully removing. Serve warm.

Notes

Do not overcook the pasta as it will cook more in the oven. Whisk flour into melted butter thoroughly before adding milk to avoid lumps. Use sharp cheddar for deeper flavor. Lightly sauté veggies for softness or use raw for crunch. Coat breadcrumbs with olive oil for a golden, crunchy topping. Let muffins rest after baking for easier handling. Muffins can be assembled a day ahead and refrigerated before baking. Watch baking closely near the end to avoid burning the topping. Broil 1-2 minutes at the end for extra crispiness if desired.

Nutrition

Keywords: mac and cheese, muffins, crispy, veggie-packed, healthy snacks, cheesy, kid-friendly, easy recipe

Find it online: https://milaspoon.com/crispy-veggie-packed-mac-and-cheese-muffins-easy-recipe-for-healthy-snacks/