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Macaroni and Cheese Muffins

Makes 12


  • 2 cups elbow pasta or macaroni
  • 1/2 cup grated pumpkin
  • 1/2 cup grated carrot
  • 2 tablespoons water
  • 2 tablespoons self raising flour
  • 1/4 cup milk
  • 1 teaspoon dijon mustard
  • 3 eggs
  • 125g can corn kernels, drained and rinsed
  • 2 cups grated reduced fat cheddar cheese
  • 2 tablespoons finely grated parmesan cheese
Download Recipe (PDF)


  1. 1. Boil macaroni for 10 minutes or until al dente, drain.
  2. 2. Meanwhile, place pumpkin, carrot and water in a microwave safe steamer and steam on high for 3 minutes. Stand for 2 minutes before lightly mashing with a fork.
  3. 2. Whisk flour, milk, mustard and eggs together in a large bowl, then mix in cheddar cheese, corn, mashed vegetables and macaroni until combined.
  4. 4. Spoon mixture into paper case lined muffin pans and sprinkle with parmesan. Bake at 180°C for 20-25 minutes until golden brown. Cool for at least 15 minutes before serving. Muffins can be served warm, at room temperature or even cold.

Tips / Handy Hints

Suitable to freeze.

Nutritional Information

Nutrients per serve:
Energy (kj) 1629
Protein (g) 22.7
Fat, Total (g) 14.2
Saturated (g) 7.8
Carbohydrates (g) 41
Sugars (g) 2.2
Dietry Fibre (g) 2.8
Sodium (mg) 459
Calcium (mg) 397
Iron (mg) 1.2


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