Ham, Mac & Cheese Lunchbox Muffins

Serves makes 12

Time 45 minutes

Ingredients

For the Panko Crumb Topping

¾ cup panko breadcrumbs (¼ cup to sprinkle into tray, ½ cup for top of muffins)

1 tsp dried Italian herbs

Pinch of salt and pepper

1 tbsp olive oil

Other

2 cups uncooked macaroni

2 eggs, beaten

50g butter

3 cups grated sharp cheddar cheese 

1 cup grated parmesan

1 cup milk

200g English leg ham, diced

1 cup frozen peas

Method

Preheat oven to 180°C

Spray a 12 hole muffin tray with cooking spray and using a ¼ cup of the panko breadcrumbs, sprinkle a little bit into each muffin cup. This will help the muffins to not stick.

To make the panko crumb topping, place all ingredients in a bowl and mix to combine. Set aside.

Cook the macaroni in a large pot of boiling salted water until al dente. Drain and return to the pot.

To the pot, add the remaining ingredients (reserving 1 cup of sharp cheddar to sprinkle on top) and stir until well mixed. Spoon mac n cheese into each muffin hole and top each with a sprinkle of the reserved sharp cheddar cheese. Top each with a sprinkle of panko crumb topping.

Bake in the oven for 20-25 minutes or until firm to touch.

Cool before removing from the muffin tray.