Fun Way to Make Delicious Baked veggie mac and cheese cups

Baked veggie mac and cheese cups. Macaroni and cheese is a kid staple! So let's make them into cupcakes by baking them in muffin tins! This will reinvent the meal for your kids and make it easy for you to have them eat it on the go or pack it as a snack in their lunch bag.

You want them creamy, not dry and hard. Nutrition info accounts for ALL the sauce being used. These mac & cheese cups are perfect for throwing into a lunchbox. You can have Baked veggie mac and cheese cups using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Baked veggie mac and cheese cups

1. It's 3/4 cup of milk.
2. It's 1 tablespoon of butter.
3. Prepare 1 tablespoon of all-purpose flour.
4. It's 1/4 teaspoon of salt.
5. You need 1/4 teaspoon of freshly ground black pepper.
6. You need 8 cubes of amul cheese, shredded.
7. Prepare 2 cups of macaroni, cooked.
8. It's 1 cup of Chopped spinach.
9. It's 1 of small green bell pepper chopped.
10. Prepare 1/2 cup of peas.
11. You need 1/4 cup of bread crumbs.
12. It's 2 tablespoons of italian herbs.

Packing the mac and cheese bites into your kids' lunchboxes—perhaps with Sweet Potato Brownies for They're also great for an easy weeknight dinner, served with a salad or steamed veggies, and. It's nearly the universal comfort food, and there are SO many variations! Sharp Cheddar and Parmesan cheese combine for this extra creamy mac 'n' cheese recipe. This is a nice rich mac and cheese.

Baked veggie mac and cheese cups guidance

1. Preheat oven to 200. C. Heat the milk till lukewarm..
2. Melt butter in a large skillet and saute the vegetables..
3. Whisk in flour until smooth. Cook, whisking constantly for 1 minute..
4. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened..
5. Whisk in salt, black pepper, shredded cheese; stir in pasta and Italian herbs..
6. Spoon pasta mixture into greased muffin cups; top with remaining cheese, bread crumbs and sprinkle Italian herbs. Bake at 200.c for 20 minutes or until golden and crisp on top..

Serve with a salad for a great meatless dinner. Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.