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    Home » Real Food » Lunch » Mac and Cheese Muffins

    Mac and Cheese Muffins

    By Kristen Chidsey | 16 Comments | Published September 8, 2019 | Updated April 16, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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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! 

    Macaroni and cheese is made portable in these easy, delicious, kid-friendly Mac and Cheese Muffins!

    Mac and Cheese Muffins make a perfect lunch box treat that kids love or can even be served as an appetizer for a party. They are made with creamy homemade mac and cheese, a buttery topping, and a surprise serving of veggies.

    Mac and Cheese Muffins on wooden cutting board.

    Perfect Lunch Recipe for Kids

    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 packed in them!

    These muffins are made with either homemade mac and cheese OR leftover boxed mac and cheese, pumpkin puree, and a buttery topping. They are cheesy, crunchy, and creamy all at the same time.

    While the pumpkin puree may sound like an odd addition to these muffins, the pumpkin puree blends perfectly into the Mac and Cheese, while adding in a touch of sweetness, along with fiber, vitamin A, and other nutrients--just as it does in Bean Burritos and Veggie Tostadas.

    And while I believe in telling my kids that veggies are in their food, your secret is safe with me if you opt to keep it to yourself!

    Notes on Key Ingredients

    • Noodles--Use regular or whole wheat elbow noodles
    • Cheese: It is best to use a yellow cheddar to disguise the pumpkin puree. For the creamiest mac and cheese, grate the cheese yourself. 
    • Milk: Use whole milk or 2% milk for the creamiest, richest Mac and Cheese.
    • Pumpkin Puree--100% pure pumpkin, NOT pumpkin pie filling! You can also use equal parts carrot, butternut squash, 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

    • Bring a large pot of water to a rapid boil and salt heavily. Cook the elbow noodles according to package directions and then drain well. Place the cooked pasta into a large mixing bowl.
    • Return the pot to the stove and melt the butter over medium heat. Whisk in the flour to form a roux and allow to cook for 1 minute.
    • Slowly whisk in the milk. Bring to a boil and then reduce the heat to medium-low and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat, and stir in the nutmeg, salt, garlic powder, and shredded cheese. Stir until the cheese has melted.
    • Mix together an egg and pumpkin puree and then add to the mac and cheese and mix to combine.
    • Scoop ¼ 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.
    Tray of Mac and Cheese Muffins with bread crumb topping

    Time-Saving Tip

    Instead of making the mac and cheese from scratch, you can use 4 cups of prepared store-bought, Instant Pot Mac and Cheese, or One Pot Mac and Cheese. Mix the 4 cups of prepared Macaroni and Cheese with ½ cup pumpkin puree and 1 egg and bake as directed.

    Storage and Freezing Directions

    You can store cooled Mac and Cheese Muffins in an airtight container for up to 4 days in the refrigerator.

    These muffins also freeze perfectly, which makes them the perfect thing to meal prep for school lunches or for toddler snack time.

    To freeze the muffins, allow the muffins to cool completely. Place the cooled muffins onto a baking sheet and freeze until solid (about 1 hour). Place the individually frozen muffins into a freezer bag and store them in the freezer for up to 3 months.

    Tips for Packing in Lunchbox

    Mac and Cheese Muffins can be served warm or cold, based on your child's preference.

    To serve cold, place one or two muffins in an airtight lunch container and place them into a lunchbox with an ice pack.

    To serve warm, heat the muffins on a heat-safe plate for 1 minute in the microwave and place them into a thermos to keep warm until lunchtime.

    From the freezer, remove a couple of muffins from the freezer in the morning and pack in a lunchbox in an airtight container or storage bag with an ice pack. The muffins will defrost by lunchtime. OR heat the muffins on a heat-safe plate for 2 minutes and then place them into a thermos to serve warm.

    More Lunchbox Favorites

    • Turkey Club Wrap
    • 2 Ingredient Homemade Gogurts
    • DIY Butterfly Snack Bags
    • Homemade Granola Bars
    • Veggie Wrap for Kids

    If you tried these Mac and Cheese Muffins, I would love for you to leave a comment and rating below. 

    3 Mac and cheese muffins on cutting board

    Mac and Cheese Muffins

    Macaroni and cheese is baked into an easy and healthy portable Mac and Cheese Muffin, complete with hidden veggies!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Calories: 250kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups dry elbow noodles whole wheat or regular
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk whole or 2%
    • ¼ teaspoon salt
    • ½ teaspoon garlic powder
    • ⅛ teaspoon ground nutmeg
    • 2 cups sharp cheddar cheese shredded
    • 1 egg beaten
    • ½ cup pumpkin puree optional

    Topping (Optional)

    • ½ cup cheddar cheese shredded
    • ½ cup panko bread crumbs
    • 1 tablespoon melted butter
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 375 degrees. Grease a 12-cup muffin tin pan or line with silicone muffin liners.
    • Bring a large pot of water to a rapid boil and salt heavily. Cook the elbow noodles according to package directions and then drain well. Place the cooked pasta into a large mixing bowl.
    • Return the empty pot to the stove and melt the butter over medium heat. Whisk in the flour to form a roux and allow to cook for 1 minute. Slowly whisk in the milk. Bring to a boil and then reduce the heat to medium-low and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat, and stir in the nutmeg, salt, garlic powder, and shredded cheese. Stir until the cheese has melted.
    • Pour the cheese sauce over the cooked noodles and stir until well incorporated. Add in the whisked egg and pumpkin puree and stir to combine.
    • Scoop into prepared muffin tin by ¼ cup measurements.
    • To prepare the topping, mix together the cheese, breadcrumbs, and butter until just combined. Sprinkle evenly over the top of each muffin.
    • Bake for 10-12 minutes or until muffins set.
    • Cool for 15 minutes and then remove the muffins from the muffin tin.

    Equipment Needed

    • muffin tin
    • muffin cup liners

    Notes

    Macaroni and Cheese: Feel free to substitute 4 cups of leftover homemade mac and cheese instead of preparing mac and cheese from scratch. Mix the 4 cups of prepared Macaroni and Cheese with ½ cup pumpkin puree and 1 egg and bake as directed. 
    Cheese: It is best to use a yellow cheddar to disguise the pumpkin puree. For the creamiest mac and cheese, grate the cheese yourself. 
    Pumpkin Puree: Use 100% canned pumpkin, not pumpkin pie filling. Feel free to use sweet potato puree, carrot puree, or butternut squash puree in place of the pumpkin puree. 
    Storage: Store cooled muffins in an airtight container for up to 4 days in the refrigerator. 
    To Freeze: Allow the muffins to cool completely and then place them onto a baking sheet and freeze until solid. 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 1-2 minutes and store in a thermos for school lunches.
     

     

    Nutrition

    Calories: 250kcal | Carbohydrates: 1g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 36mg | Potassium: 51mg | Vitamin A: 3245IU | Vitamin C: 0.8mg | Calcium: 41mg | Iron: 0.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. wilhelmina

      September 13, 2019 at 7:45 am

      5 stars
      These are fabulous! The pumpkin adds such a great flavor without being overpowering, this is a keeper!

      Reply
      • Kristen Chidsey

        September 13, 2019 at 8:04 am

        I am so glad you enjoyed! My daughter just took some of these in her school lunch today!

        Reply
    2. Justine Howell

      October 30, 2018 at 12:56 pm

      5 stars
      Such a fun kid friendly recipe mine love!!

      Reply
      • Kristen Chidsey

        October 31, 2018 at 7:37 am

        YAY Justine! So glad you kids enjoy!

        Reply
    3. Britni

      October 30, 2018 at 12:43 pm

      5 stars
      This is a fun twits on mac & cheese. Our family always loves to add peas to our dish.

      Reply
      • Kristen Chidsey

        October 31, 2018 at 7:38 am

        My kids love peas--but on the side if I added them to the the mac and cheese muffins, they may protest. You have great eaters 😉

        Reply
    4. Mel

      April 11, 2018 at 2:49 pm

      When the recipe calls for a "scrambled egg", do you mean raw and beaten, or actually scrambled as in cooked?

      Reply
      • Kristen Chidsey

        April 11, 2018 at 3:55 pm

        Hi Mel, I need to edit that so it makes clear sense--I mean a raw egg, beaten. Enjoy!

        Reply
    5. Michelle

      September 11, 2016 at 11:49 am

      Kristen-
      We had an "accident" in our Garden and one of our pumpkins got cracked open. The kids decided they needed to cut it open and check it out. In their dissection they tried a little and decided they liked it!
      These will be a perfect addition to our lunch menu!
      Thanks for the recipe!
      Michelle

      Reply
      • Kristen Chidsey

        September 13, 2016 at 8:21 am

        Michelle, I love that you created a science experiment out of a cracked pumpkin. Having fun with cooking, is the way most kids will try just about anything.

        Reply
    6. Nicole | The Professional Mom Project

      September 10, 2016 at 11:29 am

      Love the idea of adding pumpkin to mac & cheese. My son is a huge fan as well. I've got to try the muffin format as well. Thanks! Found your post on #SaucySaturdays

      Reply
      • Kristen Chidsey

        September 10, 2016 at 12:27 pm

        Yea. So happy you found me. I will have to check out your blog as well. And I hope you give these muffins a try

        Reply
    7. Kirsten

      September 06, 2016 at 6:49 pm

      Kristen,
      What a great idea--fun and healthy at the same time.
      And being a superstar in your kid's eyes--priceless.
      Thanks!

      Reply
      • Kristen Chidsey

        September 06, 2016 at 9:09 pm

        So true Kirsten, nothing beats being their super-hero!

        Reply
    8. Shashi at RunninSrilankan

      September 06, 2016 at 11:42 am

      Kristen - what a BRILLIANT idea these little pumpkin enriched, mac and cheese cupcakes are! My not-so-little girl is obsessed with mac and cheese too and she would be in mac and cheese heaven if I made these for her! So fun too!

      Reply
      • Kristen Chidsey

        September 06, 2016 at 9:10 pm

        They are great for big and little kids for sure (and picky husbands too!)

        Reply

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