Wednesday, June 24, 2015

Macaroni Cups



I wouldn't say I have a particularly picky son. He eats almost anything I put in front of him, and loves almost all food--with the exception of a turkey burger. There are days however, that he is like his mama and has decided that he doesn't want a food that was served. This is where these delicious mac and cheese cups comes in. He would eat macaroni and cheese everyday if I made it. (Maybe it's from all of the macaroni I ate when I was pregnant?!) Anyways, I have so many frozen cubed veggies leftover from our puree days not too long ago, so I defrosted and threw them in a pot of mac and cheese. This one I made has about a 1/2 cup of Kale and Zucchini or 4 cubes. Without further ado, here is the recipe. 


You can use any kind of macaroni product, but I love the little Ditalini pasta that Simply Balanced sells. 


Cook up your Macaroni about 3 minutes less then what the package says. While your Macaroni is cooking, defrost your veggie cubes and mix with the milk. In a large pot melt the butter and then whisk in the flour. Whisking for 2-3 minutes over low-medium heat. Mix in the milk mixture, whisking occasionally until it is brought to a boil. Once at a boil, place on simmer for about 3-4 minutes or sauce is thickened. Add cheese, and stir until melted then add in the pasta. 


Take spoonfuls and place in a mini muffin pan and bake on 375 for 10 minutes or cheese is bubbling. If you are using regular muffin tins for your "big kids" I would heat for 15 minutes or until cheese is bubbling. 



Macaroni Cups

  • 1 pound Ditalini pasta (Or any other macaroni type pasta)
  • 3 cups whole milk
  • 4 cubes of your favorite frozen veggies (or 1/2 cup of your favorite veggies--blended to make a puree)
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 4 cups cheese (I used a mixture of cheddar and mozzarella)

Let's Cook!

1. Preheat oven to 350° F.

  1. 2. Cook the Ditalini for about 3 minutes less than that the package says. Strain.
  2. 3. While the pasta is cooking. Defrost your veggie cubes and place in the milk. 
  3. 4. In a large pot melt the butter and then whisk in the flour. Whisking for 2-3 minutes over low-medium heat. Mix in the milk mixture, whisking occasionally until it is brought to a boil.
  4. 5. Once at a boil, place on simmer for about 3-4 minutes or sauce is thickened. 
  5. 6. Add cheese, and stir until melted then add in the pasta. 
  6. 7. Transfer by spoonfuls to a mini muffin pan and bake for 10 minutes or until cheese is bubbly. If you are using a regular muffin pan, bake for 15 minutes or until cheese is bubbly. 
  7. While I'm Waiting...Waiting on...Wednesday link-up
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5 comments:

  1. Hi Brittany! I am your neighbor over at Women with Intention Wednesday! My kids loved mac-n-cheese when they were little too, now they are all grown up. However, who doesn't love a good mac-n-cheese - it's comfort food after all. I can see myself using this recipe for church potlucks and even for events I am hosting. Thank you so much for sharing your creation!

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  2. I love this recipe!! It's going on my pinterest board for future use :)

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  3. Yum, these are perfect! I have got to try them!

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  4. These look so easy to make, even for adults as a side! Great idea!

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  5. I definitely want to give these a try, Shep has gotten so picky lately with his food, this may have to be my next attempt at veggies. Thanks so much!

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