Sneaky Chef Mac and Cheese Muffins Recipe

The Sneaky Chef Missy Chase Lapine shares her recipe for mac and cheese muffins, perfect for packing in kids’ lunch boxes.

These are a handy lunch box alternative to sandwiches for kids who are tired of sandwiches or, like mine, just won’t eat them! The Sneaky Chef mac and cheese formula is tried and true, and this turns it into a hand-held meal that can be popped into the kids’ lunch boxes. No fork is needed as they are eaten just like a muffin. (For some reason, children prefer to give up flatware whenever they can and eat with their hands.) Kids don’t mind them cold. Make ahead and freeze, take them out and put into the fridge the night before, and you are set to go.

Makes 8 Muffins


  • 4 large eggs
  • 1 cup Orange Puree (see recipe below)
  • 2 cups low-fat shredded cheese
  • 2 cups cooked macaroni (ideally whole-grain blend)
  • Salt and pepper, to taste 


1. Preheat oven to 350°F and line a muffin tin with paper liners. Lightly spray liners with oil.

2. In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the eight muffin cups. Top each with 1 Tbs. of cheese and bake for 20-22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper.

Sneaky Chef Orange Puree


  • 1 medium sweet potato or yam, peeled and chopped
  • 3 medium to large carrots, peeled and sliced into chunks
  • 2 to 3 Tbs. water


1. Boil or steam carrots and sweet potatoes for approximately 20 minutes, until carrots are very tender.

2. Drain and place in food processor with 2-3 Tbs. of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.

Missy Chase Lapine, a Westchester County mother of two, is the author of The Sneaky Chef cookbook series.


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