Mac and Cheese Lunchbox Muffins Recipe
Daily Value: 14%
|Folic Acid (B9)||87µg||22%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
These are a handy lunch box alternative to sandwiches and are loaded with hidden veggies! The Sneaky Chef mac and cheese formula is tried and true, and this turns it into a hand-held meal that can be popped into the kids’ lunch boxes. No fork is needed, as they are eaten just like a muffin. Kids don't mind them cold. Make ahead and freeze, take them out and put into the fridge the night before, and you are set to go.
- 4 large eggs
- 1 cup Sneaky Chef Orange Purée, or baby food carrot purée*
- 2 cups low-fat shredded cheese of your choice
- 2 cups cooked macaroni, ideally whole grain
- Salt and pepper, to taste
Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Purée. Mix in the macaroni and ¾ cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20-22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.