Mac ‘N Cheese Bites
Leftover mac and cheese, two eggs and a handful of panko, baked in a muffin tray until the tops crisp. They come out as portable little cheese-filled pucks that survive a lunchbox far better than a container of loose pasta does.
Good place to hide pureed vegetables, too. A few spoonfuls of butternut squash or cauliflower disappear into the cheese completely.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
5
Serves: 12
Ingredients
- 1 whole1 whole1 whole Mac and Cheese, 1 package (we used KidFresh Wagon Wheels Mac and Cheese with pureed carrots)
- 2 whole2 whole2 whole Egg
- 1/2 cup1/2 cup1/2 cup Shredded Cheese
- 1/2 cup1/2 cup1/2 cup Panko Breadcrumbs, split into 1/4 cup and 1/4 cup
- 1/4 cup1/4 cup1/4 cup Butternut Squash Purée, optional; can add pureed veggies such as butternut squash or pumpkin
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F.
- Make pasta according to package directions.
- In a large bowl, combine all ingredients and mix well, reserving 1/4 cup panko.
- Line a muffin tin with silicone liners.
- Pour batter into liners. Sprinkle with remaining panko crumbs.
- Bake for 30 minutes and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Side Dishes Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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