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Cheesy Mac Muffins

Turn a family dinner into a lunchbox snack!

Cheesy Mac is a favourite in our house but I always make too much. So use the left over and Mac & Cheese in muffin tins for kids snacks and lunchboxes.

This recipe is for the muffin style but serve it anyway you like!

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Cheesy Mac Muffins 

 

 

  • Lactose Free 

  • Gluten Free 

Ingredients 

  • 200g Gluten Free Pasta (Elbows or small pasta) 

  • 50g Nutalex 

  • 50g Gluten Free Plain flour 

  • 500ml Lactose Milk 

  • 250g Liddell’s Grated Cheese 

  • 200g Baby Spinach, wilted and roughly chopped or any green vegetable like peas, blanched broccoli. 

  • 200g Ham, chopped 

  • 1/4 bunch chives, finely chopped 

Method

  1. Preheat oven to 180C fan forced or 200C convection. 

  2. Cook macaroni in a large pot of salted water according to packet instructions. 

  3. Meanwhile melt butter in a medium saucepan and add the flour. 

  4. Cook, stirring for 1 minute over medium low heat. 

  5. Gradually add the milk, whisking until smooth. Stir gently until mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from heat and add grated cheese and stir until melted and smooth. 

  6. Drain pasta and return to pan. Pour cheese sauce over pasta, add ham and spinach and stir until coated. Season, sprinkle with chives and pour into standard muffin tray, bake for 10 minutes or until golden brown on top. 

  7. Serve warm or cool.