Easy Mac and Cheese Muffins Recipe - Allrecipes.com
Easy Mac and Cheese Muffins Recipe
  • READY IN 55 mins

Easy Mac and Cheese Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Jan 03, 2012

I questioned the use of mozzerella cheese in this receipe but I tried it anyway. The mozzerella does not melt like cheddar cheese. I could not get it blended in. It is way too stringy to use in mac and cheese.

 
Sep 04, 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.

 
May 03, 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.

 
Nov 04, 2010

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 out any kinks. We finalized the recipe by using 3 cups of sharp cheddar (instead of the 1.5 cups) and adding an extra 1/2 cup of milk (total of 1.5 cups of milk used), because we thought they were a little dry and bland with the basic recipe. I also added salt, pepper, garlic powder, and paprika to the mixture before putting it into the cupcake pan. To get the best results, we used foil cupcake liners, so they came out easily and were a little more individualized for our guests. They came out amazing, and were a huge hit with everyone! The were gooey and had great cheesy flavor! My mom (who is known for her baked mac and cheese) asked me for the recipe for Thanksgiving! Thanks for the fun twist on a classic family dish! :)

 
Aug 07, 2007

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 positive side it was creamy yet kept a good muffin form. Next time I will lessen the salt in the crumb topping and maybe add a little salt in the mac mixture instead. This was such a fun food! Thank you. EDIT: I'm back to add an afterthought. I heated these up the next day and I have to say, they reheat very well. They weren't bland the next day. It seems to be that this is a great "make-ahead" meal. Delicious!

 
Sep 28, 2006

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 usually do not like strong flavors/spices, so this was perfect. real easy and fun too!

 
Aug 11, 2008

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 cover with foil until the last few minutes and see if they are more gooier.

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

joplin_7_7_7
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