Broccoli Mac and Cheese Muffins

By adding chopped broccoli to baked mac and cheese, this mac and cheese muffins recipe is a great way to get veggies in, virtually unnoticed!

Course Appetizer, Dinner

Cuisine American

Keyword mac and cheese muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 205kcal

Author Chrissie Baker

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

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!