Packing lunch for your little ones on school day mornings is always a little stressful, no matter how organized you are. It’s hard to believe layering ingredients between two slices of bread requires much concentration, but it does! Especially when you’re also trying to get the kids dressed and out the door in time for the school bus. One solution is to make a lunch box-friendly dinner the night before. These Mac ’n Cheese Muffins make for some awesome (and very packable) leftovers. They’re cute, delicious, and made with Canadian cheddar. We think your kids will love ‘em!
Mac ’n Cheese Muffins
Prep time: 10 minutes
Cook time: 30 minutes
2 tbsp (30 mL) dry breadcrumbs
2 1/2 cups (625 mL) elbow macaroni
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) milk
2 1/2 cups (625 mL) grated Canadian Aged Cheddar, divided
Preheat oven to 375°F. Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.
Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened.
Remove from heat; stir in 2 cups (500 mL) Cheddar until melted and smooth.
Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated. Divide mixture evenly among muffin cups. Sprinkle with remaining cheese. Bake for 20 min or until hot. Let stand for 10 min. Run a small knife around each muffin, then ease out of cup.
*This recipe is courtesy of www.dairygoodness.ca