Macaroni 'n' cheese muffins
Planning lunches for the week? Shake up the school routine with these kid-approved macaroni ‘n’ cheese muffins.
- 1/4 cup (20g) panko breadcrumbs
- 1 3/4 cups (315g) macaroni
- 3 middle bacon rashers, chopped
- 1 small brown onion, finely chopped
- 60g pkt Coles Australian Baby Spinach
- 25g butter
- 2 tbs plain flour
- 1/2 cup (125ml) milk
- 1 1/2 cups (180g) grated tasty cheddar
- 2 Coles Australian Free Range Eggs
Preheat oven to 180°C. Grease a 12-hole, 1/3-cup (80ml) muffin pan. Sprinkle breadcrumbs over prepared muffin holes, shaking off the excess.
Cook the macaroni in a saucepan of boiling water following packet directions or until al dente. Drain. Transfer to a bowl. Set aside for 10 mins to cool.
Heat a non-stick frying pan over medium-high heat. Cook the bacon and onion, stirring occasionally, for 4 mins or until onion softens. Add spinach and cook, stirring, for 2 mins or until wilted. Add to pasta in bowl. Wipe pan clean.
Melt the butter in the frying pan over medium-high heat. Add the flour and cook, stirring, for 2 mins or until the mixture bubbles and is golden. Gradually stir in milk until mixture is smooth and just starting to simmer. Remove from heat. Add to pasta mixture in bowl. Stir in 1 cup (120g) cheddar and the eggs. Season.
Divide evenly among the prepared holes, pressing down firmly. Sprinkle with remaining cheddar. Bake for 25-30 mins or until golden and just firm to the touch. Set aside in pan for 5 mins to cool before transferring to a wire rack lined with baking paper to cool completely.