Baked Macaroni & Cheese Cups

For us, school starts next Friday and that means…the countdown is on!

Don’t get me wrong, I love my boys, but they are currently driving me crazy! The fighting, the fussing and their constant need to eat everything in their sight…and they’re currently only 4 and 9-years-old. Let’s just say, I’m not looking forward to the teenage years because I’m pretty sure they’ll eat us out of house and home.

Luckily, for us, macaroni & cheese in a box (although, maybe not always the best option) is cheap and my kids love them – add a carb like the crescent rolls in our Baked Macaroni & Cheese Cups and they’re appetites are more than satisfied.


1 box macaroni and cheese
1 tomato; diced
1 spring onion; sliced
1 cup shredded cheese
1 can crescent rolls

 Baked Macaroni & Cheese Cups


1. Preheat oven to 350° F

2. Boil pasta as directed on the back of the macaroni & cheese box. Strain noodles and mix in cheese powder plus the shredded cheese with 2 tablespoons of butter. Please Note: Leave out the milk the box suggests.

3. Roll out the crescent roll dough and cut into four large squares. Line a cupcake pan with one in each hole. Fill with mac and cheese. Top with diced tomato and diced spring onion chives.

4. Bake for 10 to 13 minutes until crust is golden. Remove from oven let cool and enjoy!

I have a feeling that these Baked Macaroni & Cheese Cups are going to become a regular in our house – they’re easy to make, great for after school snacks and are the perfect size for lunchboxes.

Check out our A+ Back-to-School recipes for even more lunchbox inspiration!


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