Name: Mac and Cheese Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 cups prepared macaroni and cheese; 1 cup pumpkin puree; 1 egg (beaten); 1/2 cup cheddar cheese (shredded); 1/2 cup panko bread crumbs; 1 tablespoon melted butter

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Mac and Cheese Muffins make a perfect lunch box treat that kids love! Made with macaroni and cheese, some added veggies, and a buttery crumble, these Mac and Cheese muffins make a great healthy lunch or even are perfect for parties!

Looking for More Healthy Lunch Ideas? Check out Peanut Butter and Jelly Muffins, Homemade Granola Bars, and Veggie Wrap for Kids.

Perfect Lunch Recipe for Kids

Mac and Cheese Muffins is essentially mac and cheese in a handheld portable muffin.

These simple Mac and Cheese Muffins are easy to make, kid-approved, perfect for nut-free school lunches, freeze great, AND happen to have some hidden veggies in packed in them!

Macaroni and cheese muffins are not only easy but with the addition of pumpkin puree, they are also a great way to get in veggies in your kids. Just like my Bean Burritos and Veggie Tostadas, pumpkin puree blends perfectly into this recipe. I believe in telling my kids that veggies are in their food–but your secret is safe with me!!

Key Ingredients for Mac and Cheese Muffins

Prepared Macaroni and Cheese–use your favorite store-bought mix, Instant Pot Mac and Cheese, or One Pot Mac and Cheese. Because these muffins add in pumpkin puree which is orange, I suggest using traditional style boxed mac and cheese, so that the pumpkin will blend in better to the orange pasta. Meaning, white mac and cheese may not hide the pumpkin well!
Pumpkin Puree–100% pure pumpkin, NOT pumpkin pie filling! You can also use equal parts carrot or sweet potato puree in place of the pumpkin puree.
Egg–to bind the muffins together. Unfortunately, I have NOT had success trying to make these muffins egg-free.
Topping–It is optional, but adding a topping made from panko bread crumbs, butter, and shredded cheese, takes these Mac and Cheese Muffins over the top.

Step-By-Step Directions

Prepare your favorite mac and cheese recipe. This recipe calls for 4 cups of prepared macaroni and cheese, which is one box of mac and cheese or about half of most homemade mac and cheese recipes.
Mix together an egg and pumpkin puree and then add to the mac and cheese and mix to combine.
Scoop 1/4 cup of the mac and cheese mixture into a muffin tin that has been greased or lined with silicone muffin liners.
If using a topping, combine the panko with shredded cheese and melted butter until just combined.
Sprinkle each muffin with a bit of the topping.
Bake the muffins until set and the topping is browned.
Let the muffins cool for at least 15 minutes before removing them from the muffin tin.

Freezing Directions

These easy macaroni and cheese muffins freezer perfectly. Making them the perfect thing to meal prep for school lunches or for toddler snack time.

To Freeze these muffins:

Allow muffins to cool completely.
Place on a baking sheet and freeze until solid (about 1 hour)
Place individually frozen muffins into a freezer bag.
Store in the freezer for up to 3 months.
Grab a couple of muffins from the freezer in the morning and pack in lunch–the muffins will defrost by lunchtime. OR heat individually in microwave for 1-2minutes.

Tips for Packing in Lunchbox

Remove Macaroni and Cheese Muffin from the freezer and place it into a lunch container in the refrigerator the night before taking to school.
Pack with an ice pack OR heat muffins until warm and place in a thermos.

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