These Mac n Cheese Muffins (with peas!) are the perfect addition to a kids’ lunchbox
I made these Macaroni Cheese Lunchbox Muffins as a simple, kid-friendly option to pack for school. With the start of term, lunchboxes become part of our daily routine, so I wanted a recipe that’s both familiar and easy to eat on the go. These muffins are essentially a classic macaroni and cheese transformed into individual portions, with frozen peas folded in for a boost of colour and a little extra nutrition.
Watching my little one set off for school in her oversized uniform felt emotional—time moves fast—but having easy, tasty lunches prepared helps make the mornings less frantic. These mac n cheese muffins hold together well once set, are straightforward to make, and can be eaten cold or reheated, making them ideal for packed lunches, picnics, or a quick snack.
The recipe looks like it has a lot of sauce while you’re mixing, but as the muffins cool the sauce firms up and keeps each portion moist and sliceable. They won’t be runny once chilled, so they travel well in a lunchbox. You can pack them with fresh veg sticks, fruit, or a small yoghurt for a balanced meal that kids generally enjoy.
If you try this recipe, I’d love to see your photos—share them on Instagram @myfussyeater. It’s always lovely to see how people adapt recipes for their families.
Other recipe ideas you might enjoy:
Grandpa Pig’s Tomato Frittata Fingers — a simple, tomato-filled frittata cut into fingers for little hands. Salmon, Cream Cheese & Spinach Pinwheels — a tasty, nutrient-rich option that works well cold or warmed.
Macaroni Cheese Lunchbox Muffins
- Author: Ciara @ My Fussy Eater
- Prep Time: 2 mins
- Cook Time: 30 mins
- Total Time: 32 minutes
- Yield: 8
- Category: Lunch
- Method: Baked
- Cuisine: European
Description
These Mac n Cheese Muffins are a child-friendly, portable twist on macaroni and cheese. Small, satisfying and simple to make, they’re perfect for lunchboxes, after-school snacks or casual family meals.
Ingredients
- 200g / 7 oz macaroni pasta
- 30g / 1 oz butter
- 30g / ¼ cup plain flour
- 500ml / 2 cups milk
- 100g / 1 cup frozen peas
- Salt and pepper, to taste
- 100g / 1 & ¼ cups grated cheddar, plus extra to top
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the macaroni in a pan of boiling, salted water according to the package directions until just tender. Drain and set aside.
- In a separate large saucepan, melt the butter over medium heat. Stir in the flour to form a smooth paste and cook for a minute to remove the raw flour taste. Gradually whisk in the milk, breaking up any lumps, and cook for 4–5 minutes until the sauce thickens.
- Remove the sauce from the heat, stir in the grated cheddar until melted, then season with salt and pepper.
- Add the drained pasta and frozen peas to the cheese sauce, stirring until everything is evenly coated.
- Grease a muffin tin with butter or spray oil. Spoon the macaroni mixture into the muffin wells, pressing lightly to compact. Sprinkle a little extra cheese on top of each muffin.
- Bake in the preheated oven for about 20 minutes, until the tops are golden and the edges are set.
- Allow the muffins to cool in the tin for a few minutes, then remove and transfer to a wire rack to cool completely. Cooling helps them hold together; if you try to remove them too soon they may fall apart.
- Store in the refrigerator for up to three days. They can be enjoyed cold or reheated briefly in the microwave or oven before serving.
