Spinach Broccoli Mac and Cheese Muffin Cups




These tiny little lunch time faves will be a hit with your little ones  and a go-to lunch time favorite because they can be easily frozen and used in bento boxes and lunch containers. Veggies included too!


  • 2 cups pasta of choice
  • 1 tbs unsalted butter
  • 1 egg
  • 1 cup milk
  • 1 cup cheddar cheese (shredded)
  • 1 cup mozarella cheese (shredded)
  • 2/3 cup bread crumbs *seasoned or non seasoned*
  • 2 tsp olive oil
  • 1/2 teaspoon salt
  • 1/3 cup Parmesan cheese
  • 1/cup spinach (raw or dethawed from freezer)
  • 1 1/2 cup uncooked broccoli



  1. Preheat the oven to 350 degrees F.
  2. Grease or butter a muffin tin and set aside.
  3. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  4. Bring a large pot of lightly salted water to a boil. Add the macaroni or pasta of your choice and broccoli and cook for about 8 minutes.
  5. Remove from the heat, drain; stir in the butter and egg until pasta and broccoli is evenly coated.
  6. Set aside 1/2 cup Cheddar cheese and stir 1 cup mozzarella cheese, milk, spinach, breadcrumbs and parmesan into the pasta along with remaining cheddar cheese.
  7. Spoon mixture into the prepared muffin tin.
  8. Sprinkle the reserved cheese over the tops of each muffin.
  9. Bake for 30 minutes, until browned.
  10. Allow the muffins to cool for a few minutes before removing from the pan.

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