Macaroni and Cheese Muffins
These Macaroni and Cheese Muffins are a fun way to change up your kid’s favorite dinner. They’re perfect to pack in a lunchbox or for an after school snack! Add sausage and peas for a protein boost and watch your kids gobble them up.
- Yield: 10 muffins 1x
Ingredients
2 cups dry elbow noodles
2 chicken sausages, diced
1/2 – 3/4 cup frozen peas (or your fav veggie – chopped steamed broccoli would be good!)
6 oz cheese, shredded (I use cheddar)
¾ cup milk (whole or 2% work best)
2 tbsp butter
2 tbsp flour
1/2 tsp garlic powder
1/4 cup pumpkin, optional
crushed cheddar crackers or breadcrumbs for topping
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a skillet, melt butter. Stir in flour.
- Slowly add milk, stirring constantly to avoid lumps.
- Add cheese and stir until melted.
- Add chicken sausage, peas, noodles, garlic powder and pumpkin if using.
- Scoop into silicone or well-greased muffin tins. (Mine made about 10 muffins)
- Top with cheddar crackers or breadcrumbs.
- Bake at 375 for 18 minutes.
- Let cool at least 15 minutes in the muffin tins before removing.
Notes
Feel free to use your favorite homemade mac and cheese recipe.
You can also used boxed mac and cheese. Prepare as directed and add your mixins.
Change up the mix-ins as desired. Leftover chicken or pork and other vegetables will work fine.
Find it online: https://www.theleangreenbean.com/macaroni-and-cheese-muffins/
