Getting your greens never tasted so good!
These spooky mac and cheese cups are perfect for busy weeknights or filling bellies before heading out to trick-or-treat! Equally cheesy and delicious, every cup sneaks in a serving of spinach, giving the mac and cheese its signature monster green hue. Plus, the added free-range eggs provide an extra punch of protein, making these cups a wholesome meal or snack option. Whether you're feeding your family on a budget or looking for a creative way to add veggies to a comforting classic, these mac and cheese cups are sure to be a hit with kids and adults alike!
To make the mac and cheese cups:
- Preheat the oven to 425°F and line a 12-cup muffin tin with silicone or paper muffin liners.
- Bring a pot of salted water to a boil, add the macaroni pasta, and cook until al dente. Drain and set aside.
- In a blender, combine the spinach, basil, peas, cream cheese, and half & half. Blend until smooth.
- In a large mixing bowl, combine the cooked macaroni, spinach mixture, grated zucchini, cheddar, mozzarella, parmesan, whisked eggs, Dijon mustard, and salt. Stir until everything is well mixed.
- Spoon the mixture evenly into the prepared muffin cups, filling each cup to the brim.
- Bake for 16-18 minutes or until the tops are golden brown. Turn off the heat.
To add the monster eyes:
- Remove the mac and cheese cups from the oven. Place two halved mozzarella balls on each cup for eyes and return the tray to the warm oven for 1-2 minutes, just until the mozzarella begins to melt slightly.
- Place a black olive slice on each mozzarella “eyeball” to complete the monster look. Serve warm and enjoy!
To store & reheat the mac and cheese cups:
Leftovers can be refrigerated for up to 3 days. Reheat individual mac and cheese cups in the microwave before serving.
