Baked Macaroni and Cheese Muffins with Hidden Veggies

Baked Macaroni and Cheese Muffins with Hidden Veggies

Ingredients:

• 2 cups uncooked macaroni pasta
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 eggs
• 1 cup mixed finely chopped vegetables (carrots, broccoli, and spinach work well)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.

2. Cook the Macaroni: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.

3. Prepare the Cheese Mixture: In a large mixing bowl, combine cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, milk, eggs, chopped vegetables, garlic powder, salt, and pepper. Mix until well combined.

4. Fill the Muffin Tin: Spoon the macaroni and cheese mixture evenly into the prepared muffin tin, filling each cup to the top.

5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the macaroni and cheese muffins are set and golden brown on top.

6. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before carefully removing them. Serve warm as a delicious and portable meal or snack option.

Notes:

• These macaroni and cheese muffins are a great way to sneak in extra vegetables for picky eaters.
• You can customize the recipe by adding different types of cheese or additional seasonings to suit your taste preferences.
• Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.