Mac and Cheese Muffins
Ingredients
- 8 oz whole wheat elbow macaroni
- 1 1/2 tsp olive oil
- 1 med onion, finely chopped
- 2 carrots, coarsely grated
- 1 pkg (16 oz) frozen peas
- 1 box (12 oz) frozen cooked winter squash, thawed
- 1 1/4 C whole or 2% milk
- 1 3/4 C shredded 2% milk Cheddar and Monterey Jack blend
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1/4 C fresh whole wheat bread crumbs
- 2 tbsp finely grated Parmesan
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