The Kids Cook Monday - Macaroni & Cheese Muffins

In keeping with the back to school themes I'm seeing everywhere, our The Kids Cook Monday post shares a fun new recipe that would go great in a lunchbox--macaroni & cheese muffins!

My mom actually sent me the recipe, but it looked perfect for my kids with a few tweaks (since we happen to be big fans of the extra cheesy kinds of macaroni and cheese). One thing I will do differently next time though is using paper muffin cups. I had a couple stick to the pan, but that's my own fault for buying the cheap no-name bake spray.

Macaroni & Cheese Muffins

Round butter-flavored crackers (I used Ritz, but I bet veggie crackers would be yummy)
1 (8-ounce) package elbow macaroni
1 can cheddar cheese soup
1/2 cup cooking creme (I used Philly Roasted Garlic) or 1/2 cup milk
3 cups shredded sharp Cheddar cheese (keep 1/4 cup out to sprinkle on top)
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper

- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray. (Seriously, use muffin papers, you'll thank me later when you don't have to soak your muffin pans.)

-Place a cracker in the bottom of each muffin cup and set aside.

-Cook macaroni according to package directions; drain and return to pot.

-Stir in remaining ingredients till well-blended. Spoon mixture into muffin cups and sprinkle with extra cheese.

-Bake 15 to 18 minutes, or until heated through. Let stand for 5 minutes, remove from tin with knife if you don't use the muffin papers.