Confession time. I love roasted veggie mac and cheese cups.
Let’s make roasted veggie mac and cheese cups
I’m always in the mood for mac & cheese. Like… always. And because I love it so much, I tend to eat a scoop or three too much. Don’t judge. You know you’ve stood over the pot with a spoon after you’ve already eaten a large helping. Don’t even try to deny it, friends, because I’m here to tell you I’m guilty. We can be guilty together.
So my solution is divvying up the mac & cheese into muffin cups because it helps keep my portions in check. At least that’s what I tell myself.
Also, anything in cup form is pretty adorable. And it’s possible making adorable food is actually the most important thing.
How to use up leftover roasted vegetables
It’s also important to stir in any leftover roasted veggies you have and top the little cups with extra melty, gooey cheese before consuming. I use any leftover veggies I have, like broccoli, cauliflower, Brussels and sauteed greens. Even if you don’t have any leftover, you can easily steam a bag of broccoli or cauliflower, chop it up and throw it in!
These little babes also make super great traveling companions! I never would’ve guessed it, but I reheated them in the microwave, tossed them in my bag and took them with us on a road trip. I forgot a fork, but who needs one when they’re in cup formation?! I just snagged a couple out of the container and didn’t need to stop for lunch. I mean… breakfast.
Yep, I had mac & cheese cups for breakfast.
P.S. Felix also enjoys Roasted Veggie Mac & Cheese Cups.Print
Roasted Veggie Mac and Cheese Cups
Easy mac and cheese cups made with sharp cheddar and leftover roasted vegetables.
- Prep Time: 15-20 mins
- Cook Time: 15-20 mins
- Total Time: 30-40 mins
- Yield: Makes 24 cups 1x
- Category: Dinner
- Method: Stove-Top, Baking
- Cuisine: American
- 12-ounces whole grain pasta (elbow, bow tie, rotini, penne)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground mustard
- Pinch cayenne pepper
- 2 cups sharp cheddar cheese, shredded, divided
- ½ cup Gruyere, shredded
- 1–2 cup(s) roasted veggies (Brussels sprouts, broccoli, cauliflower, carrots), chopped
- Chopped flat-leaf Italian parsley, for serving
- Preheat oven to 375 degrees.
- Cook pasta according to package directions. Drain and set aside.
- In the same stock pot, heat butter at medium heat. Once melted and bubbly, whisk in flour. Simmer 1-2 minutes, until golden in color. Slowly whisk in milk, bringing heat to medium-high. Continue to whisk, bringing to a simmer. Whisk in salt, pepper, ground mustard and cayenne pepper. Gently simmer 4-6 minutes, until thickened. Taste and adjust seasoning, if necessary.
- Remove from heat and whisk in 1 ½ cups sharp cheddar and Gruyere. Stir in cooked pasta and roasted veggies.
- Coat two 12-cup muffin tins with cooking spray. Fill each cup with mac and cheese and top with remaining sharp cheddar cheese. Bake 12-15 minutes, until cheese is melted and bubbly. Allow to slightly cool, then remove mac and cheese cups from the tin.
- Top with chopped parsley and serve.
Storage Tip: Mac & Cheese Cups can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month.
- Serving Size: 2 cups
- Calories: 197
- Sugar: 3g
- Sodium: 306mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 51mg
Keywords: baked, easy, freezer friendly, healthy, from scratch, comfort food