This recipe is not only great for the kids, but is tasty for the whole family! It's low in fat, but not low in flavor! This is a great way to wean your children into eating more veggies. You can dice or puree the broccoli as much as needed, or even be adventurous in adding more or new veggies!
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| Macaroni mixture, uncooked in muffin pans. |
Servings: 4-6 (makes 12 cups)
Ingredients:
2 cups cooked elbow macaroni noodles
1 tbs butter
1 cup low-fat milk
1/4 cup low-fat sour cream
1 egg
1 1/2 cup shredded mozzarella cheese
1 1/2 cup shredded reduced fat cheddar cheese
3/4-1 cup finely chopped broccoli
1/2 cup Italian breadcrumbs, plus extra for topping
3 tsp olive oil
1/2 tsp pepper
1/2 tsp salt
dash nutmeg
Spray canola or olive oil
Directions:
Preheat oven to 350 degrees. (Cook macaroni noodles if you don't have any leftover.) Beat the egg in a large bowl and mix all the ingredients together. Spray the muffin pan (pan with 12 cups) very well with oil and evenly fill the entire pan with the macaroni mixture. Press down on each muffin mixture well until flat. Sprinkle a little more breadcrumbs onto the top of all "macaroni cups." Bake for about 20-25 minutes. Let the "macaroni cups" cool for several minutes so that they can hold their shape better when removing them from the pan.
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