These Mac n' Cheese Muffins are a healthy spin on a kid-favorite. Since they're fun to eat and packed with flavor, kids won't even know they're filled with veggies! Photography by Christine Pittman in partnership with Produce for Kids.
3/4 sweet onion
1 cup baby cut carrots
1 cup Andy Boy® broccoli florets
1 cup shredded lowfat cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 large egg
1 tablespoon unsalted butter, softened
2 teaspoons olive oil
1 box (14.5 oz.) whole wheat macaroni noodles, cooked according to package
1 cup whole wheat bread crumbs, divided
Preheat oven to 350°F.
Puree onion, carrots and broccoli in food processor or blender until smooth.
Mix cheddar, mozzarella, egg, butter and olive oil in large bowl.
Add cooked macaroni, vegetables and ½ cup bread crumbs.
Stir until just incorporated.Spoon mixture evenly into greased muffin pan.
Sprinkle remaining bread crumbs on top and bake 30 minutes, or until lightly browned.
1 fruit cup packed in 100% fruit juice
1 100% blended fruit pouch
½ cup carrots and seedless cucumbers
Calories 347 Fat 11.37g
Protein 20.63g Carbohydrates 40.44g
Fiber 3.76g Cholesterol 33mg
Sodium 497mg Calcium 434mg
*Nutritional information is for complete meal with suggested sides