Recipe: Baked Macaroni and Cheese Muffins

baked mac and cheese cups

This recipe adds a few twists to a traditional family favorite. Baking them allows for a new (and less messy!) eating experience and simple healthy swaps like Fiber One® cereal and lean ground turkey allow for added nutritional value. If you're feeling creative, sneak in some extra veggies like sliced cherry tomatoes or asparagus; your kids will never know!

Baked Macaroni and Cheese Muffins


  • 2 cups uncooked whole wheat elbow macaroni
  • ½ lb lean ground turkey
  • 1 Tbsp light butter
  • 1 egg, beaten
  • 1 cup skim milk
  • 1½ cups reduced-fat, shredded sharp cheddar cheese
  • 1½ cups low moisture, part-skim, shredded Mozzarella cheese
  • 1½ cups Original Fiber One® Cereal
  • 2 tsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper


  1. Preheat the oven to 350 degrees. Lightly coat a muffin tin with nonstick cooking spray and set aside.
  2. In a food processor, crush Fiber One® cereal into a breadcrumb like consistency. Using ½ of the breadcrumb mixture, lightly dust the inside bottom of each muffin tin with breadcrumbs.
  3. Add 1 tsp of extra virgin olive oil and 1/2 tsp salt to the remaining Fiber One® breadcrumbs and set aside.
  4. In a medium skillet, heat 1 Tsp of extra virgin olive oil over medium-high heat.
  5. Add the ground turkey, ½ tsp salt, and ½ tsp pepper.
  6. Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
  7. Set aside and cover to keep warm.
  8. Bring a large pot of lightly salted water to a boil.
  9. Add the whole wheat macaroni and cook for about 8 minutes, it should still be a little bit firm.
  10. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.
  11. Add lean ground turkey to whole wheat pasta.
  12. reserve ½ cup of sharp cheddar cheese and stir the remaining cheddar cheese, milk and mozzarella cheese into the pasta.
  13. Spoon into the prepared muffin tin until each muffin is ¾ way full.
  14. Sprinkle muffin tops with the reserved cheese and the remaining Fiber One® breadcrumb mixture.
  15. Bake for 30 minutes, or until the topping is golden brown.
  16. Allow the muffins to cool for a few minutes before removing from the pan -- this will allow the cheese to set and they will hold their muffin shape.

Nutrition Information

Calories: 218
Fat: 10g
Carbohydrates: 16g
Fiber: 3g
Protein: 13g

The nutrition content of recipes on has been calculated by Registered Dietitian Jessica Penner of Smart Nutrition.


Recipe: 4-Ingredient Strawberry Banana Ice Cream
5 Easy Make-Ahead Lunches to Boost Your Weight Loss This Week
Here's What Your Grocery List Should Look Like If You Want to Lose Weight