Macaroni and Cheese Muffins

A favorite with kids, macaroni and cheese isn’t always easy to send off in a lunch box. Make a big batch of this recipe to have on hand for lunches or for after school snacks. It can be enjoyed cold or stored in a thermal container for lunch to keep warm.

Serves: 12Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 1 box (14 oz.) Deluxe Original Macaroni & Cheese
  • 2 Grade A Large Eggs, beaten
  • 3⁄4 cup Vitamin D Whole Milk
  • 1⁄2 cup Shredded Mild Cheddar Cheese
  • 1 cup Green Peas, thawed
  • 1⁄2 cup Smoked Turkey Sausage, diced
  • 1⁄2 cup Private Selection™ Parmesan Herb Panko Bread Crumbs
  • 12 muffin liner papers


  • Heat the oven to 350°F. Line a 12-cup muffin tin with muffin papers. Prepare the macaroni and cheese mix according to package directions and allow to cool slightly.
  • In a medium bowl whisk the eggs and milk together and stir in the prepared macaroni and cheese. Stir in the shredded cheese, peas and diced turkey sausage.
  • Divide the macaroni and cheese mixture into the 12 lined muffin tins. Sprinkle each with the bread crumbs and bake for 20-25 minutes until set. Allow to cool for 5-10 minutes before removing from the pan. Eat warm or allow to cool completely before storing in the freezer in an airtight container. These will keep for at least 2 months in the freezer.