If your kids turn their noses up at sandwiches, this lunchbox delight is for you!
I threw these together using leftover meatballs and pasta, hoping for the best, and ended up with a lunchbox winner. Creamy, cheesy, and easy to eat, they were devoured in record time.
They’re great served cold, sturdy enough for little hands, and ideal for batch cooking and freezing. A handy way to turn last night’s dinner into something the kids actually get excited about the next day.
For more lunchbox winners thanks to IGA, head to our IGA Back To School review.
Ingredients (makes 12 )
- 12 leftover meatballs (you could also replace with chunks of chicken or tuna)
- 2 cups cooked pasta
- 150g Black & Gold Salted Butter
- 1 tub Black & Gold Cream Cheese
- 1 cup Black & Gold Shredded Tasty Cheese
- 2 eggs
- 1/4 cup Black & Gold Breadcrumbs
Method
- Combine the pasta, butter and cream cheese and pop into the microwave until the butter is melted (about 1 minute 30 secs)
- Add the tasty cheese and stir together
- Add the two eggs and stir gently again
- Lightly spray a muffin tin with olive oil
- Place one meatball in each muffin well
- Top with the Mac n Cheese mixture
- Sprinkle with breadcrumbs
- Bake for 20 minutes on 180 degrees fan forced oven Allow to cool slightly and remove. Store in the fridge and serve cold.
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