These Mac n Cheese Muffins (with peas!) are the perfect addition to a kids’ lunchbox
It’s been an emotional couple of days as my fussy eater started school yesterday.
Watching her head into her new classroom in her oversized school uniform (why do we buy them one size too big every time?!!) was a very surreal moment for me and I just can’t believe she’s already at that stage in her life 🙁
She is only attending school for half days for the next three weeks but after that we’re going to be thrown into the battleground that is lunch!
She is entitled to free school meals for the next couple of years but for various reasons I think we are going to proceed with a combination of school meals and packed lunches.
So in anticipation of what’s to come I made these Macaroni Cheese Muffins perfect for lunchboxes!
This is pretty much just a classic Mac n Cheese recipe with peas added for a few extra nutrients!
It will seem like there is a lot of sauce but once the muffins have cooled the sauce will solidify and help to keep the muffins super moist.
If you give this recipe a try please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your creations!
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Macaroni Cheese Lunchbox Muffins
Prep Time: 2 mins- Cook Time: 30 mins
- Total Time: 32 minutes
Yield: 8 1x
Category: Lunch
Cuisine: European
Print Recipe
Pin RecipeDescription
These Mac n Cheese Muffins are the perfect addition to a kids’ lunchbox
Ingredients
- 200g / 7 oz macaroni pasta
- 30g / 1 oz butter
- 30g / 1/4 cup plain flour
- 500ml / 2 cups milk
- 100g / 1 cup frozen peas
- salt and pepper to taste
- 100g / 1 & 1/4 cups grated cheddar, plus extra to top
Instructions
- Preheat the oven to 180c.
- Place the macaroni in a pan of boiling water and cook on the hob as per the package instructions.
- In a separate large saucepan melt the butter then add in the flour and stir until combined. Slowly pour in the milk and whisk until it the lumps start to break down. Cook the sauce for 4-5 minutes until thickened, whisking regularly. Add the cheese and remove from the heat.
- When the pasta is cooked, drain it and add it to the cheese sauce along with the frozen peas. Season to taste.
- Grease a muffin tin with a little butter or spray oil and spoon in the macaroni cheese. Top with some extra cheese and bake in the oven for 20 minutes.
- Once the macaroni cheese muffins have been baked, allow them to cool before attempting to remove them from the muffin tins or they will fall apart.
- Store in the fridge for up to 3 days. The muffins can be eaten cold or reheated in the microwave or oven.
Anonymous says
Can you substitute milk?
Evie says
These are delicious 😋I used brown fusilli and the mix made 12 plus 2 servings of normal mac’n’cheese. Gonna have them in my lunchbox tomorrow. Also I am 11 and even I found these quite easy.
Love this very simple lunchbox recipe.
★★★★★
Carole shanks says
I am undergoing chemotherapy and my daughter made me some savoury muffins to take with me now everyone wants the recipe. They are the perfect snack whilst undergoing treatment. Thank you.
★★★★★
Dimitra says
Can they be frozen?
Ciara Attwell says
Yes!
Gina says
will this work adding more veggies (eg cauliflower maybe)?
Ciara Attwell says
Hi Gina, I can’t say for certain as I’ve obviously only tried this exact recipe.
Kelly says
I have made with mushrooms and bacon before, very tasty!!
Sammy says
Great idea for leftovers.
★★★★★
Vicky Hobbs says
These are frequently requested in my 5 year olds lunch box. Love your lunchbox ideas on the site.
★★★★★
Kate says
Absolutely loving your recipes for my 16-month old. I’ve had success after success so far! Do you know if these macaroni cheese muffins freeze well? Thanks
Rami @ Tasteaholics says
Great recipe for kids! Super simple and packs a bunch. Thank you and pinned!
Ciara Attwell says
Thank you!