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 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 canned or homemade pumpkin puree, 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.

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 Stovetop 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 them 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.