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Crispy Hidden Veggie Mac and Cheese Cups

crispy hidden veggie mac and cheese cups - featured image
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These crispy mac and cheese cups sneak in finely chopped spinach and grated carrot for a kid-friendly, comforting snack or meal with a golden, crunchy crust and gooey cheese inside.

Ingredients

Scale
  • 2 cups (200g) macaroni pasta (elbow or small shapes)
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (240ml) milk (whole or 2%)
  • 3 tablespoons (45g) unsalted butter
  • 3 tablespoons (25g) all-purpose flour
  • 1 cup (30g) fresh spinach, finely chopped
  • 1 medium carrot, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (about 1/2 teaspoon salt and a few grinds of pepper)
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (25g) Parmesan cheese, grated (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 6-7 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 1 minute until it forms a smooth paste (roux) and smells slightly nutty.
  3. Slowly whisk in milk, adding a little at a time to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3-5 minutes.
  4. Remove from heat and stir in shredded sharp cheddar cheese until smooth and melty. Season with garlic powder, onion powder, salt, and black pepper to taste.
  5. While the sauce thickens, finely chop fresh spinach and grate the carrot. Stir them into the cheese sauce to combine evenly.
  6. In a large mixing bowl, fold the drained pasta into the cheese and veggie sauce until thoroughly coated.
  7. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray.
  8. Spoon the mac and cheese mixture evenly into each muffin cup, pressing down lightly to compact.
  9. In a small bowl, mix panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly over each cup to create a crispy crust.
  10. Bake for 20-25 minutes, or until the tops are golden brown and crispy.
  11. Let the cups cool in the pan for 5 minutes before carefully removing with a spoon or knife.

Notes

Do not overcook the pasta; al dente is best to avoid mushy cups. Finely chop veggies to blend seamlessly. Press mixture firmly into muffin cups for crisp edges. Use panko breadcrumbs for a lighter, crunchier topping. Let cups cool before removing to help them set. For extra crispiness, broil for 1-2 minutes at the end, watching carefully to avoid burning. Muffin tins must be well-greased to prevent sticking. Silicone cups can be used but may reduce crispiness.

Nutrition

Keywords: mac and cheese, hidden veggies, kids recipe, crispy mac and cheese cups, spinach, carrot, comfort food, easy dinner, snack

Find it online: https://avabowls.com/crispy-hidden-veggie-mac-and-cheese-cups-easy-homemade-recipe-for-kids/