Veggie mac and cheese muffins

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Veggie mac and cheese muffins have 3 kinds of cheese and 3 different veggies - great for kids!

Ingredients

• 2 cups macaroni or other small pasta
• 1 heaping cup cheddar cheese shredded
• 1 heaping cup mozzarella cheese shredded
• 1 cup pureed vegetables (see notes)
• 1/2 teaspoon kosher salt
• 1/3 cup Parmesan cheese grated
• 1/3 cup plain breadcrumbs

Instructions

1. Preheat the oven to 400. Spray two muffin tins with cooking spray and set aside.
2. Cook your pasta according to package directions. (See notes.) Drain most of the liquid from the pasta, reserving about 2/3 of a cup. Return the cooked pasta to the pan.
3. Stir the cheddar and mozzarella cheeses into the pasta until they are melted. Stir in the pureed vegetables and salt until mixed and warmed through. Add splashes of pasta water, if needed, to get everything to come together.
4. In a small bowl, mix the Parmesan cheese and breadcrumbs together until combined.
5. Put the mac and cheese mixture into a muffin tin, filling each up all the way to the top and pressing the pasta down to help it all stick together in the muffin cups.
6. Sprinkle the top of each muffin with about a tablespoon of the Parmesan-breadcrumb mixture.
7. Bake at 400 for 15-20 minutes, until the mac and cheese is bubbly and the tops are slightly browned. Serve warm and enjoy!

Recipe Notes

I cook my macaroni pasta in a half milk-half water mixture when I make these mac and cheese muffins. Just heat up your milk and water on the stove but be sure to watch it VERY carefully - once it boils, it can boil over in a second and that's not fun. It adds some creamy richness to the pasta, but it's optional so you can just cook the noodles in water if you don't want to babysit it.

Read More>>Veggie mac and cheese muffins@familyfoodonthetable

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