Cheesy Macaroni Muffins

Your kids will love this mac & cheese that they can pick up with their hands! For picky eaters, don’t mention that all the flavors come from our Taste the Seasons Spinach Mushroom mix. Just say the muffins have super powers.


2 cups elbow macaroni

1 egg, beaten

1 cup milk

1 tablespoon flour

1/2 teaspoon salt

1 package Taste the Seasons Spinach Mushroom mix

16 ounces Mexican Blend cheese (3 or 4 cheeses)

1/4 cup panko bread crumbs


In a large pot of boiling water, cook macaroni for about 8 minutes; macaroni will still be firm. Remove from heat, drain and return macaroni to the pot.

In a medium bowl, whisk together the egg, milk, flour and salt; add to the macaroni. Stir in the Spinach Mushroom mix. Reserve 1/2 cup cheese and blend the remaining into the macaroni mixture. Spoon into lightly greased muffin cups. Sprinkle the reserved cheese and panko bread crumbs over the tops.

Bake in a preheated 350°F oven for 30 minutes. Allow muffins to cool for about 10 minutes before removing from the pan.

Makes 12