Roasted Veggie Mac and Cheese Cups

Confession time. I love roasted veggie mac and cheese cups.

Let's make roasted veggie mac and cheese cups

I'm always in the mood for mac & cheese. Like... always.  And because I love it so much, I tend to eat a scoop or three too much.  

Don't judge.  You know you've stood over the pot with a spoon after you've already eaten a large helping.  

Don't even try to deny it, friends, because I'm here to tell you I'm guilty.  We can be guilty together.

So my solution is divvying up the mac & cheese into muffin cups because it helps keep my portions in check.  

At least that's what I tell myself.

Also, anything in cup form is pretty adorable.  

And it's possible making adorable food is actually the most important thing.

How to use up leftover roasted vegetables

It's also important to stir in any leftover roasted veggies you have and top the little cups with extra melty, gooey cheese before consuming.

I use any leftover veggies I have, like broccoli, cauliflower, Brussels and sauteed greens. Even if you don't have any leftover, you can easily steam a bag of broccoli or cauliflower, chop it up and throw it in!

These little babes also make super great traveling companions!  I never would've guessed it, but I reheated them in the microwave, tossed them in my bag and took them with us on a road trip.  

I forgot a fork, but who needs one when they're in cup formation?!  I just snagged a couple out of the container and didn't need to stop for lunch.  

I mean... breakfast.  

Yep, I had mac & cheese cups for breakfast.

P.S. Felix also enjoys Roasted Veggie Mac & Cheese Cups.

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