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Phoebe’s Favourites Lunch Box

Home  >  Inspire & Create  >  Lunchbox Ideas  > Phoebe’s Favourite Lunch Box


RECIPE

Phoebe’s Favourite Lunch Box

Prep

35 mins


Cooking

None


Difficulty

Moderate


Serves

2-3

Ingredients

    Macaroni ’n’ cheese Muffins

  • ¼ cup (20g) panko breadcrumbs
  • 1¾ 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
  • ½ cup (125ml) milk
  • 1½ cups (180g) grated tasty cheddar
  • 2 Coles Australian Free Range Eggs

  • White Choc Chip Banana Bread

  • 2 cups (300g) self-raising flour
  • 1 cup (220g) brown sugar
  • 2 over-ripe bananas, mashed
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 150g butter, melted
  • ½ cup (125ml) buttermilk
  • ¾ cup (135g) white chocolate chips

Method

    Macaroni ’n’ cheese Muffins

  1. Preheat oven to 180°C. Grease a 12-hole, ⅓-cup (80ml) muffin pan. Sprinkle breadcrumbs over prepared muffin holes, shaking off the excess.
  2. 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.
  3. 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.
  4. 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.

  5. Tip: To freeze the muffins, cool them and wrap individually in plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight.

    White Choc Chip Banana Bread

  1. Preheat oven to 180°C. Grease a 10cm x 22cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the 2 long sides to overhang.
  2. Place the flour and sugar in a large bowl. Whisk the banana, egg, butter and buttermilk in a medium bowl. Add the banana mixture and chocolate chips to the flour mixture and stir to combine. Pour into the prepared pan.
  3. Bake for 1 hour or until a skewer inserted in the centre of the banana bread comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely. Cut into slices to serve.

Tip: To freeze the banana bread, cut the cooled banana bread into slices and wrap each slice in plastic wrap and then foil. Freeze for up to 3 months and add them frozen to lunch boxes.

Nutrition Per Serve

    Macaroni ’n’ cheese Muffins

    Energy 1047kJ/250 Cals (12%) Protein 12g (24%) Fat 13g (19%) Sat Fat 7g (29%) Sodium 350mg (18%) Carb 22g (7%) Sugar 1g (1%) Dietary Fibre 1g (3%)

    White Choc Chip Banana Bread

    Energy 1069kJ/256 Cals (12%) Protein 4g (8%) Fat 11g (16%) Sat Fat 7g (29%) Sodium 216mg (11%) Carb 34g (11%) Sugar 20g (22%) Dietary Fibre 1g (3%)