Macaroni Cheese Lunchbox Muffins
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g / 7 oz macaroni pasta
- 30g / 1 oz butter
- 30g / ΒΌ cup plain flour
- 500 ml / 2 cups milk
- 100g / 1 cup frozen peas
- salt and pepper to taste
- 100g / 1 & ΒΌ cups grated cheddar, plus extra to top
Method
- Preheat the oven to 180c.
- Place the macaroni in a pan of boiling water and cook on the hob as per the package instructions.
- In a separate large saucepan melt the butter then add in the flour and stir until combined. Slowly pour in the milk and whisk until it the lumps start to break down. Cook the sauce for 4-5 minutes until thickened, whisking regularly. Add the cheese and remove from the heat.
- When the pasta is cooked, drain it and add it to the cheese sauce along with the frozen peas. Season to taste.
- Grease a muffin tin with a little butter or spray oil and spoon in the macaroni cheese. Top with some extra cheese and bake in the oven for 20 minutes.
- Once the macaroni cheese muffins have been baked, allow them to cool before attempting to remove them from the muffin tins or they will fall apart.
- Store in the fridge for up to 3 days. The muffins can be eaten cold or reheated in the microwave or oven.