A favorite with kids, macaroni and cheese isn’t always easy to send off in a lunch box. Make a big batch of this recipe to have on hand for lunches or for after school snacks. It can be enjoyed cold or stored in a thermal container for lunch to keep warm.

Serves: 12

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Difficulty: Easy

Ingredients

  • 1 box (14 oz.) Kroger® Deluxe Original Macaroni & Cheese
  • 2 Kroger® Grade A Large Eggs, beaten
  • 3/4 cup Kroger® Vitamin D Whole Milk
  • 1/2 cup Kroger® Shredded Mild Cheddar Cheese
  • 1 cup Kroger® Green Peas, thawed
  • 1/2 cup Kroger Smoked Turkey Sausage, diced
  • 1/2 cup Private Selection™ Parmesan Herb Panko Bread Crumbs
  • 12 muffin liner papers

Directions

  1. Heat the oven to 350°F. Line a 12-cup muffin tin with muffin papers. Prepare the macaroni and cheese mix according to package directions and allow to cool slightly.
  2. In a medium bowl whisk the eggs and milk together and stir in the prepared macaroni and cheese. Stir in the shredded cheese, peas and diced turkey sausage.
  3. Divide the macaroni and cheese mixture into the 12 lined muffin tins. Sprinkle each with the bread crumbs and bake for 20-25 minutes until set. Allow to cool for 5-10 minutes before removing from the pan. Eat warm or allow to cool completely before storing in the freezer in an airtight container. These will keep for at least 2 months in the freezer.