Mac and Cheese Muffins are an easy and delicious way to enjoy everybody’s favourite comfort food! By adding chopped broccoli to the mac and cheese, this mac and cheese muffins recipe is a great way to get veggies in, virtually unnoticed! *This post is sponsored by Barilla Canada. I’ve been compensated monetarily but as always, all opinions are mine.
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My kids are obsessed with pasta. I’m not quite sure how it happened exactly…we don’t have one drop of Italian blood on either side of the family, but somehow they missed that memo. I could feed them pasta of any shape and size for 3 meals a day and they would be perfectly happy! And can you blame them?? How can you say no to creamy homemade mac and cheese muffins?
If you’ve been around here for any length of time, you know how committed we are to eating a healthy and balanced diet. You also know much I love finding new ways to enjoy our family’s favourite foods. So when Barilla Canada contacted me to help spread the word about their Share the Table initiative, of course I jumped at the chance. Making mealtime meaningful and fun and involving the whole family is right up our alley and I’m excited to be sharing a recipe with you today that will help you do just that!
Healthier Mac and Cheese Muffins
These Broccoli Mac and Cheese Muffins are full of all the traditional Macaroni and Cheese flavours, but with a delicious, healthy twist. And let me just say, Barilla has been my favourite brand of pasta for years because of its unparalleled quality, so I knew that Barilla’s Cut Macaroni would be perfect for this baked mac and cheese recipe!
And it wouldn’t be a recipe of mine if I didn’t try to sneak some vegetables in there somewhere, so of course I had to add broccoli to these mac and cheese-inspired muffins. And what’s broccoli without Parmesan? Ok, I’d better stop here…this could go on forever. But seriously, the flavours here are incredible. Never underestimate the power of ingredients like Worcestershire and sriracha, even in small amounts – they bring incredible flavour to an otherwise bland dish and they take these mac and cheese muffins to the next level.
So if you love pasta even a little bit, you need to run out right now and get everything you need to make the Broccoli Mac and Cheese Muffins recipe. Trust me, you won’t regret it and whoever you share the table with will thank you!! Like this comfort food appetizer recipe? You’ll love these Creamy Bruschetta Bites or this Buffalo Roasted Cauliflower with Blue Cheese Dipping Sauce!
Mac and Cheese Muffins Recipe Notes
Feel free to get creative with the additions to your macaroni and cheese cups. Here are a few ideas:
- diced ham, pancetta or bacon
- shredded carrots
- additional cheeses
- sliced jalapenos
My recipe calls for a dash of Sriracha. Add more if you want to spice things up, or feel free to leave it out completely.
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Do you love pasta?? Try my One-Pot Pepperoni Mushroom Pizza Pasta, or this delicious One-Pot Pasta Primavera!
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Broccoli Mac and Cheese Muffins
Recipe: Ingredients
- 1 cup milk
- 2 large eggs
- a pinch or two of salt and pepper
- 2 cups grated cheddar cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 cup chopped broccoli fresh or frozen, thawed
- 1/8 teaspoon Worcestershire sauce
- 1/2 teaspoon sriracha
- 3 cups Barilla Cut Macaroni cooked to al dente (that's approximately 225-250g uncooked)
- 2/3 cup panko breadcrumbs
- 1 teaspoon dried parsley
- a pinch or two of salt and pepper
- 3 Tablespoons melted butter
- canola oil spray for greasing the muffin tin
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with some canola oil spray.
- Add the milk, eggs, and salt and pepper to a large bowl and whisk them together well with a fork. Stir in the grated cheeses, the chopped broccoli, Worcestershire sauce and sriracha.
- Cook the macaroni according to the package directions and rinse it under cold water. Add the 3 cups of cooked and cooled macaroni to the bowl with the milk and cheese mixture and stir well to combine. Spoon the mixture into the muffin cups, dividing the mixture as evenly as possible.
- In a separate bowl, stir together the panko breadcrumbs, dried parsley, and salt and pepper. Spoon the panko mixture over the muffins and drizzle the melted butter over everything as evenly as possible.
- Bake the muffins at 350 degrees Fahrenheit for 22 to 25 minutes, or until the tops are beginning to brown.
- Let the muffins cool in the tins until they're almost completely cool (this will ensure they stay together) and enjoy!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Do you think I could use an alternative milk like pea milk or a nut milk?
You can, but it might change the taste of the muffins. However, i think pea milk might be neutral enough to not affect the final taste too much. Happy baking!
I made the peach cobbler muffins and they were so delicious. I can’t wait to try more recipes. That was my first. And it was very easy to follow. I’ve shared it with all my friends and family. Thank you for the delicious recipes.
So glad you enjoyed it! Thanks for the positive feedback!