Learn how to make quick Mac and Cheese Bites (with veggies!) for an easy kids lunch or dinner. These mac and cheese cups are so fun, and they’re a nutritious kids meal that can easily double as an appetizer to share with adults.
Mac and Cheese Bites
We love to rotate through lots of types of pasta in our house, and these muffin tin macaroni and cheese cups are a fun option that I make for lunch for the kids—or as an appetizer to share with grown-ups. It’s so easy, too!
To make this really easy, I start with a box of mac and cheese, then add stir in an egg and optional veggies with a spoon. (You don’t even need a separate bowl!) They bake up in about 10 minutes and are a fun food that the kids can eat with their hands.
I for sure don’t make these every time we have mac and cheese, but it’s a fun option…especially for a day that needs a little mealtime surprise (like snow days or days when you’re just stuck at home).
You can use any brand of mac and cheese you like, too, to make these cups, with any shape of pasta. So use what the kids might prefer.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s what you need to make this recipe for mac and cheese muffins so you know what to have on hand.
- Box mac and cheese (any brand): I use Annie’s here, but any brand will work similarly. (This is a shortcut to using elbow macaroni and making a cheese sauce, so it’s much easier than other recipes.)
- Egg: A large egg helps to hold the mixture together when it bakes into little muffins.
- Broccoli: I cut up fresh broccoli with kitchen scissors so the pieces were nice and small.
- Shredded cheese: This is optional, but it looks nice on top of the mac and cheese bites. I usually use mild or sharp cheddar cheese.
Ingredient Swaps
Use a gluten-free mac and cheese if you need to.
The broccoli and cheese are optional, though we love using them.
Trade in peas or cauliflower rice for the broccoli if you prefer.
Homemade Mac and Cheese, especially if you have leftovers, would work similarly in this, too.
Serve with dips if your kids are into them.
Step-by-Step Instructions
Here’s how to make this recipe for Mac and Cheeses Cups so you know what to expect. Scroll down to the bottom of this post for the full information.
- Prepare the mac and cheese according to package directions until just al dente. Drain.
- Add in the egg and broccoli, if using. Stir together.
- Divide into the prepared muffin pan. Add a little cheese on top if desired.
- Bake until just golden brown. Let cool just slightly and serve warm.
Frequently Asked Questions
You can really use any type of boxed mac and cheese you like. We usually buy Annie’s Homegrown, but any kind will work similarly.
No, though it’s a nice way to add a veggie into the mix. You can use peas or cauliflower rice if you prefer, or skip adding the veggie altogether.
Sure; here I have them shown in a standard size muffin pan, but you can use a mini muffin pan. Fill each about full and bake for 8-10 minutes or until golden brown on top. Be sure to grease the pan first with nonstick spray.
How to Store
Store leftover mac and cheese muffins in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve. You can warm and pack in a thermos for your kids lunch, too, which is really fun and unexpected.
TIP: Find my go-to thermoses for kids to ensure you have one that holds heat well.
Best Tips for Success
- Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles.
- Use whichever type of boxed mac and cheese you prefer. Cook according to package directions.
- Use peas or cauliflower rice instead of broccoli.
- To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes.
- Add pepper or onion powder if you want more flavor. Add a little panko bread crumbs on top of each cup with the shredded cheese to add a little crunch if desired.
- Coat the muffin pan with nonstick cooking spray to ensure they don’t stick.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
Easy Mac and Cheese Bites (Mac and Cheese Cups)
Ingredients
- 5.5 ounce box mac and cheese (1 standard box)
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1 egg (lightly beaten)
- 1/2 cup minced broccoli (optional)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400 degrees F and grease 8 cups of a standard-size muffin pan with nonstick spray.
- Prepare the mac and cheese according to the package directions, cooking the pasta, draining it, then mixing it with the butter, milk, and cheese powder in the pot.
- Stir the egg and broccoli, if using, into the mac and cheese. Divide among the prepared muffin cups, using a heaping ¼ cup each. Sprinkle with cheddar cheese, if using.
- Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool for 2 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve.
- Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles.
- Use whichever type of boxed mac and cheese you prefer. Cook according to package directions.
- Use peas or cauliflower rice instead of broccoli.
- To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes.
Nutrition
This post was first published February 2022.
Hi Amy – Could you make these ahead of time and then pop them in the oven when it’s dinner time?
Thank you!
Hi-I haven’t tried that but I would think so. Enjoy!
I think my measurements might have been off because these did not hold and fell apart. I didn’t have broccoli so I actually put in about a third of a cup of chopped up bacon. I’m wondering if maybe the fat from the bacon and butter might have been too much for it to hold together? Either way, this was a great way to use boxed mac n cheese which surprisingly my two year old does not like. It tasted so good! And I’m happy that my son enjoyed it as well. I will definitely be making this again and next time I’ll try adding breadcrumbs to see if that helps
Adding to my comment because I just realized by letting them sit longer to cool then they hold lol🤦🏻♀️.
Hi Amy, going to make this today and was just wondering if these could be frozen? If so should it defrost overnight in the fridge or can it be placed straight into the microwave?
Thank you for your time
Hi-
You can heat directly from frozen. Enjoy!
Wonderful twist on normal Mac and cheese
My kids love this more than anything
My 1 y/o has an egg allergy, any alternatives? Thanks!
I think it would work similarly with 1/4-1/2 cup shredded cheese mixed into the pasta mixture before baking or using an egg sub like Just Eggs. I hope that helps!
Just wondering if you have tried freezing these after? Would love to make a batch for snack time
I haven’t done it, but I think they would freeze fine and then thaw fairly quickly. You could do 15-30 second increments in the microwave to warm
Made these tonight. They taste good but mine did not seem to hold together. Anything I could do next time to help?
Hmmm, maybe stir a little more to make sure the egg is incorporated throughout and then let sit after baking so they firm up a little?
I added a little extra shredded cheese to the mixture and that helped… besides – you can never have too much cheese 😉
These were yummy and did encourage my picky 4 year old to try them even though they had broccoli in it. Sadly the fact that there were holes in them turned him off. Oh children.
Love this! Making a batch today. If I add an extra egg (understanding it may change the consistency a bit) would I need to add baking time? Thanks for another wonderful idea and recipe, Amy!
Hi- I don’t think it would impact the consistency a ton. Let me know if I’m wrong on that guess though!
Love this idea? Could I use frozen broccoli instead of fresh?
I think so, just let it thaw a little and then chop up with kitchen scissors into small pieces. I would still try to use mostly the top parts of the florets (frozen broccoli can sometimes have a lot of stalks which won’t be as pleasant to eat I wouldn’t think)
Made these tonight as a change up to the easy Mac. Even with a few extra steps it was easy enough to put together after daycare pick up. I helped myself when they were warm from the oven.