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Wholesome Hidden Veggie Mac and Cheese Muffin Cups

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A simple, kid-friendly recipe that sneaks in hidden vegetables into classic mac and cheese baked in muffin cups for a crispy, comforting snack or meal.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 2 1/4 cups uncooked)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cups milk (whole milk or 2% for creaminess; almond milk for dairy-free)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup finely grated carrot
  • 1 cup finely chopped spinach or kale
  • 1/2 cup finely chopped bell pepper (optional)
  • 1 small zucchini, grated and squeezed to remove excess moisture
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)
  • 1 tablespoon melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (about 225 g) of elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse briefly under cold water to stop cooking. Set aside.
  2. In a medium saucepan over medium heat, melt 2 tablespoons (28 g) of unsalted butter. Once melted, whisk in 2 tablespoons (16 g) of all-purpose flour. Cook this roux for about 1-2 minutes, whisking constantly, until it turns a light golden color and smells slightly nutty.
  3. Slowly pour in 2 cups (480 ml) of milk while whisking to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in 1 teaspoon Dijon mustard, salt, and freshly ground black pepper to taste.
  4. Add 2 cups (about 200 g) shredded sharp cheddar and 1/2 cup (50 g) grated Parmesan. Stir until smooth and creamy.
  5. Grate 1 cup (about 120 g) carrot, 1 small zucchini (squeeze out moisture), and finely chop 1 cup (about 30 g) spinach or kale. Optionally, finely chop 1/2 cup bell pepper. Mix these veggies together in a bowl.
  6. In a large mixing bowl, fold cooked macaroni, cheese sauce, and prepared veggies until well combined.
  7. Preheat oven to 375°F (190°C). In a small bowl, mix 1/2 cup (50 g) panko breadcrumbs with 1 tablespoon melted butter.
  8. Spoon the mac and cheese mixture evenly into a greased 12-cup muffin tin. Each cup should be filled almost to the top but not overflowing. Sprinkle the buttery breadcrumbs evenly over each cup.
  9. Bake for 18-22 minutes, until the tops are golden and crispy. Let the muffin cups cool in the tin for 5 minutes before carefully removing.
  10. Serve warm or at room temperature. Freeze leftovers individually wrapped or in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

Notes

Do not overcook pasta to avoid mushy muffin cups. Squeeze out excess moisture from zucchini and spinach to prevent sogginess. Grease muffin tin well or use silicone liners to prevent sticking. Breadcrumb and butter topping adds a crispy golden finish but can be omitted if desired.

Nutrition

Keywords: mac and cheese, hidden veggies, kid-friendly, muffin cups, easy recipe, comfort food, cheesy, healthy snack

Find it online: https://milaspoon.com/wholesome-hidden-veggie-mac-and-cheese-muffin-cups-easy-recipe-for-kids/