Veggie Macaroni and Cheese Muffins
These Veggie Macaroni & Cheese Muffins are a fun twist on the classic! Cheesy, yummy, and baked into fun kid-size muffins, they’re perfect for lunchboxes, quick weeknight meals, or freezer-friendly meal prep.
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Servings: 12 muffins
Calories: 181kcal
Equipment
- 1 muffin pan
Ingredients
- 2 cups macaroni or elbow pasta whole wheat or regular
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- 1 cup cheddar cheese
- 1 cup parmesan cheese
- ½ cup milk whole or 2%
- 1 teaspoon garlic powder
- ½ cup zucchini grated, patted dry (or other veggies of choice)
- ⅓ cup pesto
- 1 egg beaten
Instructions
- Preheat oven to 375 ℉. Grease or line a 12-cup muffin pan.
- Cook pasta according to package directions until al dente. Drain and pour into a large bowl.
- While pasta cooks, add 1 tablespoon olive oil (reserving the other tbsp) and breadcrumbs in a small bowl and stir to combine.
- To the bowl of pasta, add the remaining olive oil, ½ cup of the cheddar cheese (reserve ½ cup for sprinkling on top of muffins), parmesan cheese, milk, garlic powder, pesto, and zucchini (or other veggies of choice). Stir to combine. Once the mixture has cooled slightly, add in the beaten egg.
- Scoop out the mixture into the muffin pan. Sprinkle the remaining cheddar cheese on top and top with the breadcrumb mixture.
- Cover the muffin pan with aluminum foil and bake in the oven for 15 minutes. Remove the aluminum foil and bake for another 5 minutes until tops are golden and centres are set.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them set and makes it easier to remove them without breaking.
Nutrition
Calories: 181kcal | Carbohydrates: 12g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 312mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg