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Macaroni ’n’ cheese muffins recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Make delicious macaroni and cheese muffins for a fun and kid-friendly lunchbox surprise.
Ingredients:
  • 20g breadcrumbs
  • 315g macaroni
  • 3 middle bacon rashers, chopped
  • 1 small brown onion, finely chopped
  • 60g pkt Baby Spinach
  • 25g butter
  • 125ml milk
  • 180g tasty cheese
  • 2 Free Range Eggs
Instructions:
  • Preheat your oven to 180°C. Grease a 12-hole, ⅓-cup (80ml) muffin pan and sprinkle breadcrumbs in each hole, removing any excess.
  • Boil the macaroni in a saucepan following packet directions until al dente. Drain and transfer to a bowl. Let it cool for 10 minutes.
  • 1. Preheat a non-stick frying pan over medium-high heat. Sauté bacon and onion for 4 mins, or until onion softens, stirring occasionally. Toss in spinach and cook for 2 mins until wilted. Combine with pasta in a bowl. Clean the pan.
  • In a hot frying pan, melt butter until sizzling. Sprinkle flour, stir, and cook for 2 mins until golden and bubbling. Slowly whisk in milk until smooth and gently simmering. Remove from heat and mix into pasta. Add 1 cup (120g) cheddar, crack in the eggs and season generously.
  • Evenly distribute the mixture into the prepared holes, press down firmly, and sprinkle the remaining cheddar on top. Bake for 25-30 minutes until golden and slightly firm. Allow to cool in the pan for 5 minutes before transferring to a wire rack lined with baking paper to cool completely.

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