Veggie Mac and Cheese Muffins

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 muffins 1x
  • Category: Dinner


  • 1 40oz frozen Stouffer’s Macaroni and Cheese (family size)
  • 2 eggs (beaten)
  • Stir Ins: shredded carrot (mushrooms, chopped zucchini, chopped squash, broccoli, cauliflower, black beans, canned tomato with green chilis, corn,)
  • Topping options: parmesan cheese (panko breadcrumbs, shredded cheddar)


  1. Prepare mac and cheese according to package directions. I prefer the microwave method to cut down on time.
  2. While mac and cheese cooks, prep stir-ins (chop veggies, drain beans, etc.).
  3. Allow mac and cheese to cool slightly (about 5 minutes) then stir in eggs. Fill 12 muffin cups with muffin liners (or spray empty cups with cooking spray). Fill muffins half way, add 1-2 tablespoons of stir-ins then fill muffins with reaming mac and cheese. add 1 tablespoon more of stir-ins then top with 1/2 -1 tablespoon topping.Bake at 350 degrees for 30 minutes.
  4. Cool for 10 minutes.
  5. Pair with a green salad topped with nuts and fruit and roasted turkey cutlets for an easy, balanced meal. Enjoy!