These scrumptious mac and cheese bites are a healthy spin on a kid-favorite. They’re fun to eat and packed with flavor and extra veggies! This recipe comes to us from our friends at Produce for Kids.
Cooking Tip of the Week: When choosing whole wheat pasta, remember there are many brands available and they often need to cook for longer than regular pasta. Try them all to find the one you like best!
Food for Thought: Have you ever heard of a Macaroni Penguin? They are two feet tall, about 10 pounds and live for around 15 years. They can be found in especially rocky parts of Antarctica. These penguins got their name because the feathers on their heads resemble those worn by the group of 18th-century English men called “macaronis” (you may have heard about them in the song “Yankee Doodle”). Do you think the feathers look a little like mac and cheese noodles?
Family Dinner Conversation Starter: What is your favorite activity to do when the weather starts to get warmer? What about your least favorite and how can we make it more fun?
3/4 sweet onion
1 cup baby carrots
4 broccoli florets
1 cup shredded low-fat cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 large egg
1 Tbsp. unsalted butter, softened
2 tsp. olive oil
1 box (14.5oz) whole wheat macaroni noodles, cooked according to package
1 cup whole wheat bread crumbs, divided
Adult: Preheat oven to 350⁰.
Together: Puree onion, carrots, and broccoli in food processor or blender until smooth.
Kid: Mix cheddar, mozzarella, egg, butter, and olive oil in a large bowl.
Together: Add cooked macaroni and vegetables and 1/2 cup bread crumbs. Stir until just incorporated.
Together: Spoon mixture evenly into greased muffin pan.
Kid: Sprinkle remaining bread crumbs evenly on top all muffin wells.