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
1
Preheat oven to 350F.
2
Make pasta according to package directions.
3
In a large bowl, combine all ingredients and mix well, reserving 1/4 cup panko.
4
Line a muffin tin with silicone liners.
5
Pour batter into liners. Sprinkle with remaining panko crumbs.
6
Bake for 30 minutes and enjoy!
CategoryChild-Friendly, Muffins, Pasta, Vegetarian
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