| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 8 oz Elbow Macaroni uncooked
- 1-2 cups Carrot chopped
- 1-2 cups Butternut Pumpkin diced
- 1-2 cups Cauliflower chopped
- 2 cups Milk
- 2 cups Cheddar Cheese shredded
- 4 oz Cream Cheese
- 1 Egg
- Salt and Black Pepper
- Panko Breadcrumbs
- 3 tablespoons Butter melted
Ingredients
| |
Instructions
- Preheat oven to 350°F/180°C
- Cook the macaroni al dente, and set aside. In the same pot, pour enough water to just cover the bottom, and add all the vegetables. Cover and steam until vegetables are soft. Blend, and add water as needed to make the mixture into a pureé. Return to the pot, and over medium heat, add milk, cheddar, and cream cheese. Stir until it becomes a smooth consistency.
- Turn the heat off, and add the macaroni, and mix thoroughly. Cover for 20 minutes—this allows the macaroni to soak up some of the cheese mixture.
- Stir in 1 egg, and add salt & pepper to taste.
- Spoon into a greased muffin tin. Combine panko with melted butter and top each mac and cheese cup. Bake at 350°F/180°C for 30-40 minutes, until breadcrumbs begin to brown.
- Let cool before removing the cups from the muffin tin, then enjoy!
Share this Recipe