These cheesy baked mac & cheese cups make a great snack, or are delicious as part of dinner! The sauce has hidden veggies in the form of cauliflower and squash, which you won’t be able to taste but they help to make a healthy version of a traditional mac and cheese!
Preheat oven to 425˚F (220˚C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray or
In a large pot of boiling water, cook macaroni according to package instructions until al-denté. Drain and set aside.
Purée the cauliflower and butternut squash in a blender until mostly smooth. The mixture will be a thick paste.
Heat a small pot over medium heat and add butter. When melted, whisk in flour until coated with butter.
Slowly whisk in milk, stirring constantly until smooth. Bring to a boil, then reduce heat and simmer, whisking constantly until thickened, about 1 to 2 minutes.
Add the puréed cauliflower and butternut squash to the milk mixture. Remove from heat, and stir in the cheese until melted.
Whisk the egg in a bowl before adding to the cheese mixture and mix quickly until incorporated (we don't want scrambled egg bits!).
Mix in the cooked pasta and season to taste with salt and pepper. Scoop evenly into the prepared muffin tray. Sprinkle each cup with a small amount of the extra shredded cheese and breadcrumbs.
Bake in the oven for 18 to 20 minutes, or until the tops are golden.
Let cool for a few minutes before serving. You can also refrigerate these and serve as a snack later. Warm in the microwave, or enjoy cold.
To use fresh cauliflower or squash, cut in small pieces and boil or steam until tender before adding as per recipe instructions.
You can make this recipe into a regular mac and cheese. Serve after mixing the pasta into the cheese sauce with your choice of protein and veggies.