JSL loves macaroni and cheese. If we let him, he’d eat “Mac Cheeze” for breakfast, lunch and dinner. Of course, if we let him live off of boxed macaroni and cheese, he wouldn’t be getting vital nutrients. He’s going to keep wanting macaroni and cheese, so we’ve got to somehow find a way to make it healthier. Mixing in chunks of broccoli doesn’t work. He finds those and freaks out. So what do we do? Luckily, Missy Lapine, also known as The Sneaky Chef, has an answer.
This is a very simple recipe. It only has four ingredients: Eggs, Orange Puree, Shredded Cheddar Cheese, and Macaroni.
Now, mix in 1 cup of the macaroni and 1 1/2 cups of the cheese. (NOTE: Just before this point, we decided to make a double batch. Thus the sudden increase in the egg/puree level and the massive amount of muffins later on.)
Take this mixture and portion it out into muffin cups. Top with some more cheddar cheese if you like. (We did ours without and they came out just fine.)
Bake for 20-22 minutes in a 350 degree oven.
When they come out, eat.
NHL liked these. JSL was tired at the time and so cranky in general. I think the muffin shape threw him. He’s used to macaroni and cheese being slopped out onto a plate. Having it in a hand held shape was just too confusing. B and I loved these and ate…. well, we probably ate more than we should have. This recipe will *definitely* be made again and again.
As a bonus, the macaroni and cheese muffins can be frozen for long term storage. Honestly, though, I don’t think they’ll really last too long. They’re too delicious. In addition, I can personally attest to the fact that they taste good cold. *cough*late night snack*cough* The full recipe to this is available on Missy’s website.