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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.
1 package KidFresh Wagon Wheels Mac and Cheese with pureed carrotsAnother option is to make your own pasta with cheese sauce and use this as the base
2 eggs
½ cup shredded cheese
½ cup panko crumbs, split into 1/4 cup and 1/4 cup
Optional: can add additional pureed veggies such as butternut squash or pumpkin
2Make pasta according to package directions.
3In a large bowl, combine all ingredients and mix well, reserving 1/4 cup panko.
4Line a muffin tin with silicone liners.
5Pour batter into liners. Sprinkle with remaining panko crumbs.
6Bake for 30 minutes and enjoy!
Ingredients
1 package KidFresh Wagon Wheels Mac and Cheese with pureed carrotsAnother option is to make your own pasta with cheese sauce and use this as the base
2 eggs
½ cup shredded cheese
½ cup panko crumbs, split into 1/4 cup and 1/4 cup
Optional: can add additional pureed veggies such as butternut squash or pumpkin
Directions
2Make pasta according to package directions.
3In a large bowl, combine all ingredients and mix well, reserving 1/4 cup panko.
4Line a muffin tin with silicone liners.
5Pour batter into liners. Sprinkle with remaining panko crumbs.
6Bake for 30 minutes and enjoy!
