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Easy Mac and Cheese Muffins

Easy Mac and Cheese Muffins

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
joplin_7_7_7

joplin_7_7_7

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Cookies
179

Cookies

1/15/2008

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, onion powder, salt and Pepper to the pasta. Because my true favorite recipe for Mac & cheese has cottage cheese and Parmesan cheese in it, I thought I'd add them too! I am glad I did. So, I can't really rate this recipe as written because I tweaked it too much, but baking them in the muffin pan is a brilliant idea and it went over well with my daughter who only likes the boxed process kind...untill now! thanks.

Sarah Jo
157

Sarah Jo

9/4/2008

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 cheese. I sauteed a little garlic in with the butter, then added the milk and eggs. For me, this made 16 large mac and cheese muffins. More than enough for a couple lunches or dinner warmups. My son was impressed with handheld macaroni and cheese. I'll make this again for another special occasion. EDITED TO ADD: My family at all 16 mac and cheese muffins. This was a huge hit. Think about making it my way. You'll thank me.

Chikee
131

Chikee

5/3/2007

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 anything more simplistic than this. I froze them and have found they make perfect lunch time treats. As for the mac itself, I admit that I doctored it up quite a bit to make it better. Add black pepper, more cheese and even a dash of garlic powder. I also added some sour cream to the noodle mixture and it comes out tasting creamy and delicious. Thank you for the recipe.

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