Serves: 5
Total Calories: 213
For the Sweet Potato and Carrot Puree:
Set Global Sun Oven out to preheat.
Lightly spray a roasting pan or baking pan with cooking spray. Add potatoes and carrots, sprinkle with salt, cover, and cook in Sun Oven until tender, 30 to 40 minutes. Puree vegetable mixture in a food processor until smooth. Set aside. These can be made up to 3 days in advance. Cover and store in refrigerator, bring to room temperature before using.
For Mac and Cheese Muffins:
Set Global Sun Oven out to preheat. Line eight ramekins or silicone molds with paper liners, spray liners with cooking spray, place ramekins or molds in a baking pan.
Melt butter in a small sauce pan over medium heat; stir in bread crumbs and toast slightly, about 1 minute. Remove from heat and stir in parsley. Set aside.
Beat eggs with mustard, cayenne, salt, and pepper. Stir in sweet potato puree, cheddar cheese, and macaroni. Divide macaroni mixture evenly among the ramekins or molds. Sprinkle the bread crumb mixture over the muffins. Cover the baking pan with aluminum foil and then a dark tea towel. Bake in Sun Oven until cheese melts and tops begin to brown, 25 to 30 minutes.
This Solar Baked Mac and Cheese Muffins recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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