Hello World KitchenBeta

Hidden-Veggie Mac & Cheese Bites

Kid-friendly, perfectly portioned mac and cheese bites packed with a secret blend of pureed butternut squash and cauliflower. Baked in a muffin tin for a crispy edge and a gooey center.

Prep 20 min Cook 20 min Total 50 min Level Easy

Serves 6

Ingredients

Pasta & Veggies

8 ounces Elbow macaroni — Dry, cooked according to package instructions
1 cup Butternut squash cubes — Steamed until very soft
1 cup Cauliflower florets — Steamed until very soft

Cheese Sauce & Binder

2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
0.75 cup Whole milk — Warm
2 cups Sharp cheddar cheese — Freshly grated
0.5 teaspoon Garlic powder
0.5 teaspoon Salt — To taste
1 whole Large egg — Lightly beaten (acts as a binder)

Topping

0.25 cup Panko breadcrumbs
1 teaspoon Olive oil — Mixed with breadcrumbs

Instructions

Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or butter.
~5 min
Make sure to grease the pan well, even if it is non-stick, to ensure the bites release easily.
Boil the elbow macaroni in salted water until just al dente. Drain well and transfer to a large mixing bowl.
~10 min
Do not overcook the pasta, as it will continue cooking in the oven.
While the pasta cooks, place the steamed butternut squash and cauliflower in a blender or food processor. Blend until completely smooth. Set aside.
~5 min
If the mixture is too thick to blend, add 1-2 tablespoons of water or milk.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the warm milk until smooth. Cook for 2-3 minutes until slightly thickened.
~5 min
Whisk constantly to prevent lumps from forming in your roux.
Remove the saucepan from the heat. Stir in the pureed vegetables, garlic powder, and salt. Fold in the grated cheddar cheese until melted and smooth.
~3 min
Freshly grated cheese melts much better than pre-shredded cheese.
Pour the cheese sauce over the cooked macaroni and stir to coat. Let the mixture cool for about 5 minutes, then stir in the lightly beaten egg until well combined.
~5 min
Allowing the mixture to cool slightly prevents the egg from scrambling when added.
Spoon the macaroni mixture evenly into the prepared muffin tin, pressing down gently to pack it in. In a small bowl, mix the Panko breadcrumbs with olive oil, then sprinkle over the top of each bite.
~5 min
Packing the mixture tightly helps the bites hold their shape.
Bake for 15-20 minutes, or until the bites are golden and bubbling, and the tops are crispy.
~20 min
Remove from the oven and let the bites rest in the muffin tin for at least 10 minutes before carefully removing them with a spoon or offset spatula.
~10 min
Resting is crucial; if you try to remove them while hot, they will fall apart.

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

380

Sodium (mg)

Cholesterol (mg)

Equipment

12-cup standard muffin tin
Large pot
Saucepan
Blender or food processor
Whisk

Tips & Storage

To save time, use frozen steam-in-bag butternut squash and cauliflower.
The egg is essential for binding the bites together; do not skip it.
Serve with marinara sauce or ketchup for dipping.
If you want the vegetables to be completely undetectable, use white cheddar cheese and only cauliflower and white sweet potato.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.