Mac-and-cheese cups
Makes 12
Easy
5 minutes
30 minutes
"This recipe is quick to whip up, thanks to simple pantry staples, and it’s endlessly versatile. You can customise it using your favourite cheeses, add some cooked bacon or veggies for extra flavour, or even use wholewheat or gluten-free pasta for a healthier option. These cups fit perfectly into a lunchbox, making them a kid-friendly favourite that stays mess-free. They’re also great for making in batches and freezing for up to three months. Thaw overnight in the fridge and pop them into the oven or air-fryer in the morning for a few minutes." – Masego Mbonyana
Ingredients
Method
- 1½ cups dried macaroni
- 4 rashers streaky bacon
- 1 x 200 g sachet Woolworths fresh pour-over cheese sauce
- 1 t garlic powder
- 1 t onion powder
- ½ t paprika
- ½ cup cheese, grated
- 2 T chives chopped
Method
Ingredients
1. Cook the macaroni until al dente.
2. Preheat the oven to 180°C, grease a muffin pan and set aside.
3. In a pan, fry the bacon until crispy, drain on kitchen paper, then chop roughly and set aside.
4. Place the cheese sauce, garlic powder, onion powder and paprika in a saucepan over a medium heat and whisk until well combined. Once combined, add the bacon and cooked pasta and remove from the heat.
5. Divide the mixture between the muffin cups and press down slightly using the back of a spoon. Top with the cheese and chives and bake for 10 minutes, or until the cheese is melted and golden. Remove from the oven and cool completely before removing from the pan.
Lunch box add-ons:
Pick & Mix Pineapple 250 g
FB Yellow Nectarine 6/9
Roasted and Salted Peanuts and Raisins
Peppa Pig™ Full Cream Ayrshire Strawberry Yoghurt 6 x 100 g
Peppa Pig Still Natural Spring Water 350 ml
Find more lunchbox recipes here.
Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras
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