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Mac ’n’ cheese veggie muffins

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  • Egg free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

These mac ‘n’ cheese veggie muffins are a savoury medley baked into portable delights, a tasty twist on a classic comfort.

  • Serves12
  • Cook time35 minutes
  • Prep time20 minutes, + 5 mins cooling time
Mac ’n’ cheese veggie muffins

Ingredients

  • 250g macaroni pasta
  • 1 carrot, finely chopped
  • 1 cup (120g) frozen peas and corn
  • 40g butter, chopped
  • 2 tbs plain flour
  • 1 1/2 cups (375ml) milk
  • 1 cup (120g) grated pizza cheese
  • 3 spring onions, thinly sliced

Nutritional information

Per serve: Energy: 720kJ/172 Cals (8%), Protein: 7g (14%), Fat: 7g (10%), Sat Fat: 4g (17%), Carb: 20g (6%), Sugar: 3g (3%), Dietary Fibre: 1g (3%), Sodium: 141mg (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the carrot and peas and corn in the last 2 mins of cooking. Drain well. Transfer to a large bowl.

  2. Step 2

    Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, for 1-2 mins or until mixture is grainy. Remove from heat. Gradually whisk in the milk until smooth. Return to the heat and cook, stirring, until mixture comes to the boil. Boil for 1 min or until mixture thickens. Stir in 1/2 cup cheese until smooth. Season. Add the mixture to the pasta with half the spring onion and stir to combine.

  3. Step 3

    Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Divide pasta mixture evenly among paper cases, pressing down firmly. Sprinkle with remaining cheese.

  4. Step 4

    Bake for 15-20 mins or until golden and just firm to the touch. Set aside for 5 mins to cool slightly before transferring to a wire rack.

  5. Step 5

    Sprinkle muffins with remaining spring onion. Serve warm or chilled.

Recipe tip

COOK. STORE. SAVE
Smart swap:
Have a block of tasty cheese in the fridge? Feel free to grate it for this recipe instead of using pizza cheese.

Mac ’n’ cheese veggie muffins

Mac ’n’ cheese veggie muffins
  • Serves12
  • Cook time35 minutes
  • Prep time20 minutes, + 5 mins cooling time
Ingredients
  • 250g macaroni pasta
  • 1 carrot, finely chopped
  • 1 cup (120g) frozen peas and corn
  • 40g butter, chopped
  • 2 tbs plain flour
  • 1 1/2 cups (375ml) milk
  • 1 cup (120g) grated pizza cheese
  • 3 spring onions, thinly sliced
    Description

    These mac ‘n’ cheese veggie muffins are a savoury medley baked into portable delights, a tasty twist on a classic comfort.

    Method
    1. Step 1

      Preheat oven to 200°C. Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the carrot and peas and corn in the last 2 mins of cooking. Drain well. Transfer to a large bowl.

    2. Step 2

      Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, for 1-2 mins or until mixture is grainy. Remove from heat. Gradually whisk in the milk until smooth. Return to the heat and cook, stirring, until mixture comes to the boil. Boil for 1 min or until mixture thickens. Stir in 1/2 cup cheese until smooth. Season. Add the mixture to the pasta with half the spring onion and stir to combine.

    3. Step 3

      Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Divide pasta mixture evenly among paper cases, pressing down firmly. Sprinkle with remaining cheese.

    4. Step 4

      Bake for 15-20 mins or until golden and just firm to the touch. Set aside for 5 mins to cool slightly before transferring to a wire rack.

    5. Step 5

      Sprinkle muffins with remaining spring onion. Serve warm or chilled.