Getting your greens never tasted so good!

These spooky mac and cheese cups are perfect for busy weeknights or filling bellies before heading out to trick-or-treat! Equally cheesy and delicious, every cup sneaks in a serving of spinach, giving the mac and cheese its signature monster green hue. Plus, the added free-range eggs provide an extra punch of protein, making these cups a wholesome meal or snack option. Whether you're feeding your family on a budget or looking for a creative way to add veggies to a comforting classic, these mac and cheese cups are sure to be a hit with kids and adults alike!

To make the mac and cheese cups:

1. Preheat the oven to 425°F and line a 12-cup muffin tin with silicone or paper muffin liners.
2. Bring a pot of salted water to a boil, add the macaroni pasta, and cook until al dente. Drain and set aside.
3. In a blender, combine the spinach, basil, peas, cream cheese, and half & half. Blend until smooth.
4. In a large mixing bowl, combine the cooked macaroni, spinach mixture, grated zucchini, cheddar, mozzarella, parmesan, whisked eggs, Dijon mustard, and salt. Stir until everything is well mixed.
5. Spoon the mixture evenly into the prepared muffin cups, filling each cup to the brim.
6. Bake for 16-18 minutes or until the tops are golden brown. Turn off the heat.

To add the monster eyes:

1. Remove the mac and cheese cups from the oven. Place two halved mozzarella balls on each cup for eyes and return the tray to the warm oven for 1-2 minutes, just until the mozzarella begins to melt slightly.
2. Place a black olive slice on each mozzarella “eyeball” to complete the monster look. Serve warm and enjoy!

To store & reheat the mac and cheese cups:

Leftovers can be refrigerated for up to 3 days. Reheat individual mac and cheese cups in the microwave before serving.