Mac and cheese muffins

26/09/2016 Canteen recipes, Everyday, GREEN, Healthy Eating, Lunchbox, Party food ideas, Recipes, Snacks

GREEN (ACT & SA) / Everyday (NSW)

Makes 12 muffins


  • ½ cup red capsicum, diced
  • ½ cup zucchini, grated
  • ½ cup sweet potato, grated
  • 1 cup (100g) reduced fat cheese, grated and firmly packed into the cup
  • 2 tablespoons fresh parsley, chopped
  • 2 cups (290g) of cooked pasta (made from 125g dry pasta)
  • 6 medium eggs
  • 1 cup reduced fat milk
  • A pinch of cracked pepper
  • Canola oil spray


  1. In a large bowl add capsicum, zucchini, sweet potato, cheese, parsley and pasta and mix well.
  2. In a separate bowl, add the eggs, milk and pepper and whisk well, then add to the dry ingredients.
  3. Place into lightly sprayed muffin tins and cook on 180°C for 15-20 minutes.
  4. Allow to cool for 5 minutes before removing from muffin pan.

Recipe tested by JG July 2016

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