Mac N Cheese Muffins Recipe

Looking for an easy Mac n Cheese Muffins recipe? Learn how to make Mac n Cheese Muffins using healthy ingredients.


Submitted by ebdodson

Makes 12 servings



Reduced in fat and calories, this version of the popular side dish boosts its nutritional value with a ?sneaky? vegetable puree. The unexpected ?muffin? shape makes them fun to make and eat.

Recipe Ingredients for Mac n Cheese Muffins

2/3 cup breadcrumbs
1 1/2 cups Elbow Macaroni (makes about 3 cups cooked)
1 tbsp flour
1 tbsp olive oil
4 oz Light Soymilk
1/2 cup reduced fat cheddar cheese, shredded
1/4 cup reduced fat mozzarella cheese, shredded
1/4 cup reduced fat Monterey jack cheese, shredded
1/2 cup egg substitute or 2 egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Recipe Directions for Mac n Cheese Muffins

  1. Preheat the oven to 375 degrees F. Spray your muffin pan with cooking spray. Using 1/2 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain. Add to large bowl.

  3. Meanwhile, make the puree. The recipe below makes about 1 cup. You can freeze the remaining half cup in a sealed baggies or small plastic containers.

  4. In a medium pot, cover potato and squash chunks with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. Drain the potatoes and carrots and put them in the bowl of food processor or blender with two tablespoons of water. Puree on high until smooth; no pieces of squash or potatoes should remain. If necessary, use the third tablespoon of water to make a smooth puree. Once puree is smooth, add the egg whites or egg substitute and blend to combine. Set aside.

  5. Next, spray your saucepan with non-stick spray. Add1 tablespoon oil and flour stir until a thick paste (roux) forms (a couple minutes). Remove from heat before it browns.

  6. Add the milk cook stirring until mixture thickens about 3-4 minutes.

  7. Add the cheeses, puree-egg mixture, and seasonings and stir until the cheese is well melted and sauce is smooth. Stir in the macaroni. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Top with remaining bread crumbs.

  8. Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

Categories

Cheese, Pasta, Appetizers, Side Dish

Nutrition Facts
Serving Size 48.0g
Amount Per Serving
Calories
109
Calories from Fat
31
% Daily Value*
Total Fat
3.4g
5%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
153mg
6%
Potassium
64mg
2%
Total Carbohydrates
13.2g
4%
Dietary Fiber
0.7g
3%
Sugars
1.0g
Protein
6.4g
Vitamin A 5% Vitamin C 0%
Calcium 11% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in selenium
  • High in thiamin
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