These mac and cheese cups are so fun, and they’re a nutritious kids meal that can easily double as an appetizer to share with adults.
1
– Box mac and cheese (any brand): I use Annie’s here, but any brand will work similarly. – Egg – Broccoli – Shredded cheese
2
Prepare the mac and cheese according to the package directions, cooking the pasta, draining it, then mixing it with the butter, milk, and cheese powder in the pot.
3
Preheat the oven to 400 degrees F and grease 8 cups of a standard-size muffin pan with nonstick spray. Stir the egg and broccoli, if using, into the mac and cheese.
4
Divide among the prepared muffin cups, using a heaping ¼ cup each. Sprinkle with cheddar cheese, if using.
4
Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool for 2 minutes before serving.
5
Store leftovers in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve.
6
Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles. Use peas or cauliflower rice instead of broccoli.
Click the link below to see the full recipe, more tips and possible dietary replacements.