Mac n' Cheese Muffins

Mac n’ Cheese Muffins

1 16oz box of whole wheat elbow macaroni

1 onion

1 large carrot

½ c celeriac

1 c broccoli heads

2 ½ c shredded squash

1 c milk

1 T butter

1t nutmeg

Turn oven on to 350 degrees.

Chop and peel onion, carrots and shred the celeriac.

Chop broccoli

Peel and shred squash.

Stir altogether (onion, carrots, squash, broccoli, milk, nutmeg and butter)

Cook over low stirring frequently until squash is soft

Cool mixture and then purée.

Turn on water to boil the macaroni.

Add macaroni to boiling water cook for 7 minutes then drain.

3 1/2  c cheddar cheese (split)

2 ½  c mozzarella cheese

1 egg

1 T butter

2 t olive oil

11/2 c bread crumbs (split)

Cupcake papers

Cooking spray

Shred cheddar cheese and crumble mozzarella cheese

Add butter, olive oil and ½ c bread crumbs and egg

Add puréed vegetables, macaroni and cheese mixture together and stir.

Add cupcake papers and spray them with cooking spray

Spoon the macaroni mix into the cups.

Top with extra cheese (1 C) and breadcrumbs (1C).

Bake for 20 minutes.

Adapted from Produce for Kids