I have been getting much better at planning and prepping my lunches in advance, so I always have something nutritious to eat after a morning of hard work with my organizing clients. However, sometimes, I get stuck on what to prepare in advance of the kids.

This week I decided to try making Mac & Cheese Bites. My twist to the original recipe is that I added a cup of homemade pureed butternut squash and cauliflower.

Do you usually “hide” healthy ingredients in your kids food as well?

Di is Organized, from Baltimore, MD, shares her favorite recipe for mac &cheese bites


11⁄2 cups unsweetened almond milk 1⁄4 tsp. sea salt (or Himalayan salt)
1 clove garlic, finely chopped
1 1⁄4 cups + 2 Tbsp. grated cheddar cheese, divided use
1 Tbsp. cornstarch (preferably GMO-free)
4 oz. cooked whole-grain macaroni (approx. 2 cups)

Special equipment
Nonstick cooking spray


  1. Preheat oven to 350° F.
  2. Lightly coat twelve-cup muffin pan with spray. Set aside.
  3. Heat almond milk, salt, and garlic to a gentle boil in large saucepan over medium-low heat, stirring occasionally. Reduce heat to low.
  4. While milk mixture is cooking, combine 11⁄4 cups cheese and cornstarch in a medium bowl; mix well.
  5. Gradually whisk cheese mixture into gently boiling milk mixture until fully incorporated; cook, whisking frequently, for 3 to 6 minutes, or until all cheese has melted and sauce has thickened. Remove from heat.
  6. Add macaroni; mix well.
  7. Divide macaroni mixture evenly between muffin cups.
  8. Sprinkle evenly with remaining 2 Tbsp. cheese. Bake for 10 to 14 minutes, or until golden brown on top.

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