Learn how to make quick Mac and Cheese Bites (with veggies!) for an easy kids lunch or dinner. These mac and cheese cups are so fun, and they’re a nutritious kids meal that can easily double as an appetizer to share with adults.

Mac and Cheese Bites

We love to rotate through lots of types of pasta in our house, and these muffin tin macaroni and cheese cups are a fun option that I make for lunch for the kids—or as an appetizer to share with grown-ups. It’s so easy, too!

To make this really easy, I start with a box of mac and cheese, then add stir in an egg and optional veggies with a spoon. (You don’t even need a separate bowl!) They bake up in about 10 minutes and are a fun food that the kids can eat with their hands.

I for sure don’t make these every time we have mac and cheese, but it’s a fun option…especially for a day that needs a little mealtime surprise (like snow days or days when you’re just stuck at home).

You can use any brand of mac and cheese you like, too, to make these cups, with any shape of pasta. So use what the kids might prefer.

Ingredients You Need

Here’s what you need to make this recipe for mac and cheese muffins so you know what to have on hand.

• Box mac and cheese (any brand): I use Annie’s here, but any brand will work similarly. (This is a shortcut to using elbow macaroni and making a cheese sauce, so it’s much easier than other recipes.)
• Egg: A large egg helps to hold the mixture together when it bakes into little muffins.
• Broccoli: I cut up fresh broccoli with kitchen scissors so the pieces were nice and small.
• Shredded cheese: This is optional, but it looks nice on top of the mac and cheese bites. I usually use mild or sharp cheddar cheese.

Ingredient Swaps

Use a gluten-free mac and cheese if you need to.

The broccoli and cheese are optional, though we love using them.

Trade in peas or cauliflower rice for the broccoli if you prefer.

Homemade Mac and Cheese, especially if you have leftovers, would work similarly in this, too.

Serve with dips if your kids are into them.

Step-by-Step Instructions

Here’s how to make this recipe for Mac and Cheeses Cups so you know what to expect. Scroll down to the bottom of this post for the full information.

1. Prepare the mac and cheese according to package directions until just al dente. Drain.
2. Add in the egg and broccoli, if using. Stir together.
3. Divide into the prepared muffin pan. Add a little cheese on top if desired.
4. Bake until just golden brown. Let cool just slightly and serve warm.

Frequently Asked Questions

How to Store

Store leftover mac and cheese muffins in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve. You can warm and pack in a thermos for your kids lunch, too, which is really fun and unexpected.

TIP: Find my go-to thermoses for kids to ensure you have one that holds heat well.

Best Tips for Success

• Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles.
• Use whichever type of boxed mac and cheese you prefer. Cook according to package directions.
• Use peas or cauliflower rice instead of broccoli.
• To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes.
• Add pepper or onion powder if you want more flavor. Add a little panko bread crumbs on top of each cup with the shredded cheese to add a little crunch if desired.
• Coat the muffin pan with nonstick cooking spray to ensure they don’t stick.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share.

• Preheat the oven to 400 degrees F and grease 8 cups of a standard-size muffin pan with nonstick spray.

• Prepare the mac and cheese according to the package directions, cooking the pasta, draining it, then mixing it with the butter, milk, and cheese powder in the pot.

• Stir the egg and broccoli, if using, into the mac and cheese. Divide among the prepared muffin cups, using a heaping ¼ cup each. Sprinkle with cheddar cheese, if using.

• Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool for 2 minutes before serving.

• Store leftovers in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve.
• Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles.
• Use whichever type of boxed mac and cheese you prefer. Cook according to package directions.
• Use peas or cauliflower rice instead of broccoli.
• To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes.

Serving: 2cups, Calories: 205kcal, Carbohydrates: 19g, Protein: 7g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 322mg, Potassium: 114mg, Sugar: 1g, Vitamin A: 259IU, Calcium: 82mg, Iron: 1mg

This post was first published February 2022.