With the school year under way, we are busy.
Work, kids, homework, sports…
The week is a blur.
My goal lately has been to find a meal that will also make a great lunch for the kids.
These mac and cheese muffins are easy to make, delicious, and are perfectly pack-able for school.
For the muffins -
- 1 lb of elbow pasta (cook according to the package)
- 2 cups of milk
- 2 cups of shredded sharp cheddar
- 2 tbsp of butter
- 2 tbsp of flour
while the pasta is cooking begin the sauce
melt the butter
stir in the flour
gradually whisk in the milk
bring to a gentle boil and continue whisking until the sauce is thick
turn off the heat and stir in the cheese
drain the pasta and add to the cheese sauce
butter a 12 cup muffin pan
place a rounded scoop of pasta in each cup (this will use the entire pound of pasta)
add in veggies if you wish – we added a few cherry tomatoes
bake @400 for about 15 minutes
allow to cool slightly before serving
if too hot the muffins will not hold their shape – but are still delicious.
once cold you will have the perfect mac and cheese muffin for lunch!