Macaroni and Cheese Muffins with LOADS of Sneaky Vegetables

 
Looking for a way to get LOTS of vegetables into your macaroni and cheese?  Here is an easy macaroni and cheese recipe with lots of good for you veggies added in.  You can make it in a cute muffin shape which is perfect for little hands. The squash naturally gives the mac n cheese that great orange color that many kids love.  I recently got a chance to cook a meal for a local children's home and this is one of the entrees I made them!



Makes approximately 1 dozen macaroni muffins

Ingredients
2 cups of dry elbow macaroni
2 tsp olive oil
1/2 cup of finely chopped onion
2 carrots (grated or ran through a food processor to make very fine).
16 oz of cooked peas
12 oz of cooked squash
1 1/4 2% cup milk
2 cups shredded cheese
1/2 tablespoon of yellow mustard
1/4 cup of good quality parmesan cheese
1/8 cup bread crumbs

Preheat oven to 375°F. Grease 12 muffin cups.  Cook macaroni according to package directions.

While the macaroni cooks.  Saute the onion and carrots in heated oil until softened. Stir in peas, squash, and milk and bring just to a simmer. Add the shredded cheese and mustard and stir until cheese is melted. Remove from heat.
Veggie Cheese Sauce














Drain the macaroni and add it to the veggie mix.   Fill your greased muffin cups all the way to the top and press down to compact a bit. Top with the bread crumbs and parmesan.  Bake in the oven until slightly golden brown approximately 30 minutes. Let cool in the muffin pan.  You will be able to remove the muffins in 1 piece after they have cooled.

You can also cook this in a baking dish instead of the muffin tins:

























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Copyright 2013 christineiscooking.com and Classic Bite LLC This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Macaroni and Cheese Muffins with LOADS of Sneaky Vegetables

 
Looking for a way to get LOTS of vegetables into your macaroni and cheese?  Here is an easy macaroni and cheese recipe with lots of good for you veggies added in.  You can make it in a cute muffin shape which is perfect for little hands. The squash naturally gives the mac n cheese that great orange color that many kids love.  I recently got a chance to cook a meal for a local children's home and this is one of the entrees I made them!



Makes approximately 1 dozen macaroni muffins

Ingredients
2 cups of dry elbow macaroni
2 tsp olive oil
1/2 cup of finely chopped onion
2 carrots (grated or ran through a food processor to make very fine).
16 oz of cooked peas
12 oz of cooked squash
1 1/4 2% cup milk
2 cups shredded cheese
1/2 tablespoon of yellow mustard
1/4 cup of good quality parmesan cheese
1/8 cup bread crumbs

Preheat oven to 375°F. Grease 12 muffin cups.  Cook macaroni according to package directions.

While the macaroni cooks.  Saute the onion and carrots in heated oil until softened. Stir in peas, squash, and milk and bring just to a simmer. Add the shredded cheese and mustard and stir until cheese is melted. Remove from heat.
Veggie Cheese Sauce














Drain the macaroni and add it to the veggie mix.   Fill your greased muffin cups all the way to the top and press down to compact a bit. Top with the bread crumbs and parmesan.  Bake in the oven until slightly golden brown approximately 30 minutes. Let cool in the muffin pan.  You will be able to remove the muffins in 1 piece after they have cooled.

You can also cook this in a baking dish instead of the muffin tins:

























"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com and Classic Bite LLC This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine