Sneaky Mac 'N Cheese Muffins

Emily Jacobs|Dec. 4, 2013 2:46 pm EST

4 (1 ratings)

What could be better than a bowl of creamy cheesy macaroni and cheese? A hand-held version in the shape of a cupcake, of course! These are a handy lunch box alternative to sandwiches for kids who are tired of sandwiches. The Sneaky Chef mac 'n cheese formula is tried and true, and this turns it into a hand-held meal that can be popped into the kids’ lunch boxes or used as a side dish or appetizer.

Servings

4

Ingredients

4 large eggs
1 cup sneaky chef orange puree
2 cup low-fat shredded cheese
2 cup cooked macaroni
salt and pepper, to taste
1 medium sweet potato or yam, peeled and chopped
3 tablespoon water
3 medium to large carrots, peeled and sliced into chunks

Directions

Oven baked method:
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 Puree. 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 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Microwave method:
Line 8 microwave safe ramekins or custard cups with paper muffin liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and ¾ cup of the cheese. Divide the mixture evenly among the 8 lined ramekins. Top each with about one tablespoon of cheese and microwave on high for 3 minutes. Season with salt and pepper, to taste.
Boil or steam carrots and sweet potatoes for about 20 minutes, until carrots are very tender. Drain and place in food processor with 2 to 3 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.