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Mac-N-Cheese Muffin Surprise

Recipe courtesy of Job Corps' Top Chefs

"Job Corps' Top Chefs” was a food competition, culminating a three day summit, in support of Let’s Move!  Two teams battled head-to-head in one of three categories: side dish, entrée, and dessert. Find the chefs' "healthier" interpretation of classic dishes here.  

Serving Size
12 muffins

Ingredients

  • ¾ Lb. whole wheat pasta
  • ½ gallon 1% milk
  • 3 ¼ cup low fat cheddar cheese
  • ¼ cup diced broccoli
  • ¼ cup diced sundried tomato
  • ¼ cup diced red peppers
  • ¼ diced carrots
  • ¼ cup of diced red onion
  • 1 tbsp. flour
  • 1 tbsp. of Smart Balance Butter

Directions

1. Boil water and add pasta, turning down the heat to medium. Drain but do not rinse off.

2. In a sauce pan bring milk to a slight boil add 3 cups of cheddar cheese, stirring constantly
with wire whip and until blended. Add 1 tbsp. of flour to mixture, simmer for 10 minutes.

3. Dice vegetables and sauté them with 1 tbsp. olive oil. Be careful not to overcook, vegetables,
they should be al dente.

4. Add your vegetables and cheese sauce to pasta, mix together.

5. In a small bowl mix ¼ cups of panko crumbs with 1 tablespoon of smart balance butter.

6. Grease muffin tins. Using a 4oz scoop, scoop mixture into each tin; top each one with a
sprinkle of bread crumb mixture and a little shredded cheddar cheese. Garnish with a piece
of sundried tomato and a fresh parsley sprig. You can also take a little of the cheese sauce
and put a dollop down on each plate and place the muffin on top.

 

See other recipes in this series: