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Cozy Hidden Veggie Mac and Cheese Muffin Cups

hidden veggie mac and cheese muffin cups - featured image
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These mac and cheese muffin cups are a kid-friendly, comforting snack that cleverly hides shredded carrots and spinach in cheesy pasta baked in muffin tins. Perfect for busy weeknights or lunchboxes, they deliver a creamy, crispy, and nutritious bite.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200g), cooked al dente
  • 1 ½ cups shredded cheddar cheese (about 170g), sharp for flavor
  • 1 cup whole milk (240ml)
  • 2 tablespoons unsalted butter (about 28g), melted
  • 2 tablespoons all-purpose flour (16g)
  • ½ cup shredded carrots (about 50g), finely shredded
  • ½ cup fresh spinach (about 15g), finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese (about 25g), for topping (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse with cold water to stop the cooking. Set aside to cool slightly.
  2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute until it bubbles but doesn’t brown.
  3. Slowly whisk in 1 cup whole milk, continuing to whisk until the sauce thickens, about 4-5 minutes. Remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and smooth.
  4. Season the cheese sauce with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper.
  5. In a large bowl, combine the cooked macaroni, cheese sauce, ½ cup shredded carrots, and ½ cup finely chopped fresh spinach. Stir in 1 large beaten egg to help bind the mixture.
  6. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
  7. Spoon the mac and cheese mixture evenly into each muffin cup, pressing down gently but not compacting.
  8. Sprinkle ¼ cup grated Parmesan cheese on top of each muffin cup if using.
  9. Bake for 20-25 minutes or until the tops are lightly golden and the muffin cups are set with slightly crisp edges.
  10. Let the muffin cups cool in the pan for about 5 minutes before removing to help them firm up.

Notes

Do not skip the egg as it helps bind the muffin cups and keep their shape. Finely shred or chop the veggies to keep them hidden. Use sharp cheddar for best flavor. Cover with foil if edges brown too quickly. Can prepare mixture a day ahead and refrigerate before baking. For dairy-free, substitute milk and cheese with plant-based alternatives. Gluten-free pasta and flour can be used for gluten-free version.

Nutrition

Keywords: mac and cheese, hidden veggies, kid-friendly, muffin cups, cheesy snack, easy dinner, lunchbox ideas, spinach, carrots

Find it online: https://evabake.com/cozy-hidden-veggie-mac-and-cheese-muffin-cups-easy-kid-friendly-recipe/