Macaroni and Cheese Muffins

These single-portion macaroni and cheese muffins are a great healthy dinner for evenings on the go. They're simple to make with an easy cheese sauce and a few green veggies.

Course Main Course

Cuisine American

Keyword Baked Pasta

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 91kcal

Author Annemarie Rossi

Cost $.23 per muffin

Equipment

Ingredients

2 cups whole grain macaroni
2 tbs butter
2 tbs white whole wheat flour
2 cups milk
1 cup shredded cheddar cheese or more, to taste
Salt and pepper to taste
1 cup uncooked broccoli florets
1/2 cup frozen peas no need to defrost
1/4 tsp paprika

Instructions

Preheat the oven to 350 degrees and grease a 12-muffin pan or use paper liners.
Boil the macaroni according to the package instructions.
In a skillet, melt the butter and add the flour. Whisk together over medium heat for a few minutes.
Gradually add the milk to the butter and flour. Whisk constantly for about 5 minutes over medium heat until it begins to thicken.
Remove the skillet from the stove and stir in most of the cheese and all the macaroni. Add salt and pepper if desired.
Fill each muffin cup with 2 tablespoons of the macaroni and cheese mixture.
Add a layer of broccoli or peas to each one.
On top of the vegetables, fill in each muffin tin with the remaining macaroni and cheese mixture and sprinkle paprika and the remaining cheese on top of each muffin.
Bake for 25-30 minutes, until muffins are just starting to turn brown on top.

Video

Nutrition