– Box mac and cheese (any brand): I use Annie’s here, but any brand will work similarly. – Egg – Broccoli – Shredded cheese (optional)
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. Preheat the oven to 400 degrees F and grease a mini muffin pan with nonstick spray.
Divide among the prepared muffin tin, using a heaping ¼ cup each. To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes.
Add a little cheese on top if desired. Bake for 10-12 minutes, or until lightly golden brown.
Remove from oven and let cool for 2 minutes before serving. Serve with a side of fruit or by themselves, for a fun meal!
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.
These bites are fun and a nutritious kids meal that can also easily double as an adult appetizer! Yum!