Crispy on the outside, creamy on the inside—these baked mac & cheese bites sneak in veggies and deliver the ultimate grab-and-go comfort.
Why It Works for Kids:
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Crunchy edges + soft centers = texture win.
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Familiar flavors, but veggie-packed.
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Fun shape and size—they can hold it, dip it, and eat it.
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Great for lunchboxes, parties, or a healthy snack.
Recipe: Mini Veggie Mac & Cheese Muffins
Makes: 12 muffin-sized bites
Prep Time: 15 min | Cook Time: 25 min
Ingredients
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2 cups cooked whole wheat elbow pasta
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1 cup shredded cheddar cheese
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½ cup finely grated zucchini (squeeze dry)
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½ cup finely chopped broccoli (lightly steamed)
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1 small carrot, finely grated
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1 egg
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¼ cup plain Greek yogurt (or sour cream)
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¼ cup milk
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¼ tsp garlic powder
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¼ tsp paprika
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Salt & pepper, to taste
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Optional: ¼ cup breadcrumbs for topping
Directions
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Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
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In a large bowl, mix pasta, cheese, zucchini, broccoli, and carrot.
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In another bowl, whisk egg, yogurt, milk, garlic powder, paprika, salt, and pepper.
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Combine everything and stir until evenly coated.
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Spoon into muffin tin, pressing gently. Top with a sprinkle of breadcrumbs if desired.
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Bake for 20–25 min until set and golden on top.
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Let cool for 5 min before removing from pan.
Nutrition Info (Per Muffin)
Estimated based on whole wheat pasta + low-fat dairy
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 6g |
| Fat | 5g |
| – Saturated Fat | 2g |
| Carbs | 12g |
| – Fiber | 2g |
| Sodium | ~130mg |
| Vitamin A/C | ✅ High |
Serving Tips:
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Serve with fun dipping sauces like Greek yogurt ranch, marinara, or hummus.
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Freeze and reheat in a toaster oven for quick snacks.
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You can switch up the cheese (like mild mozzarella or Colby Jack) or swap veggies seasonally.
