Easy Mac and Cheese Muffins

Easy Mac and Cheese Muffins

98
joplin_7_7_7 1

"This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!"

Ingredients

55 m servings 208 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

98
  1. 118 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I will give this 5 stars for presentation! They look great. However, just by reading the ingredients I could tell they would be bland so I added some spices to my preference like garlic powder...

I wanted to make something special for my son's first day of Kindergarden. This fit the bill perfectly. I used 8 oz. extra sharp white cheddar, 4 oz. sharp cheddar and 4 oz. grated parmesan ch...

The mac and cheese is no doubt bland - but, that can be fixed. I too like the idea of using muffin tins to cook this. Makes lovely individually sized servings and you really can't find anythin...

I made these for my son's Christening, as I wanted to serve comfort food, but not a box of store-bought mac and cheese! My husband and I did a few test runs before the big event, just to work o...

First I have to say my 6 year old son gobbled this up! He loved it! However, it was a little bland for me and the breadcrumb topping was salty. I followed the recipe without any change. On the p...

At first I was a little skeptical because of the other posts. I was expecting something super bland, but I thought I would try it as is and I actually really liked it, as did my kids. They usual...

For the most part I enjoyed these, but there were less of a hit with the kiddos than I thought - a few of the pasta corners got crunchy which they did not like. I think that next time I will cov...

This dish is always a big hit - of course, I tweek it to make it a little more flavorfull by adding garlic pepper and seasoned salt to the eggs, chicken bouillon to the boiling macaroni water, a...

The best mac'n'cheese recipe I've made. The only thing I added to the recipe was a Tbs. of ground mustard. So delicious!