Mac And Cheese Muffins Recipes

MAC AND CHEESE MUFFINS

Steps:

• Spray a 12-cup muffin tin pan with non-stick cooking spray. Sprinkle 1/2 teaspoon of bread crumbs into each muffin cup; set remaining bread crumbs aside. Gently shake pan to distribute the crumbs over the entire bottom and partially up the sides of each muffin cup.
• Cook macaroni in salted water; drain.
• While macaroni cooks, prepare cheese sauce. -- Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in flour. Return to heat and gradually whisk in milk. Add salt and pepper. Bring to a boil, stirring. Boil gently for about one minute, stirring constantly, until sauce is thickened.
• Reduce heat to medium-low. Add shredded cheese 1/2 cup at a time, stirring after each addition until cheese is fully melted and incorporated.
• Add cooked macaroni to cheese sauce; stir to coat macaroni thoroughly.
• Spoon about 1/2 cup macaroni and cheese mixture into each muffin tin cup, filling the cups completely. Sprinkle about 1/8 teaspoon of remaining bread crumbs on the top of each mac & cheese muffin.
• Bake at 350℉ for 18-20 minutes until tops are lightly golden browned.
• Let stand in the pan for 10 minutes. Then run a knife around the edge of each muffin to loosen. Use a fork to lift muffins out of the pan and place on a serving plate.
• Muffin Tin Mac & Cheese can easily be prepared in advance, with a couple of options: 1) Fill muffin cups with mac & cheese mixture, cover and refrigerate overnight, and bake the next day when needed. Just increase the baking time by about 5-8 minutes to account for the muffins going into the oven cold. Or, 2) Finish the muffins through the final baking step, and then reheat. To reheat, pop the muffins back into a 350℉ for about 10 to 12 minutes.
• Or FREEZE the mac & cheese muffins to make them even more in advance. Fully bake the muffins and freeze them in an airtight container. At serving time, reheat frozen muffins at 350℉ for about 20 minutes or until heated through.
• When serving as a main part of the meal (like alongside a bowl of soup), plan on 2 mac & cheese muffins per serving. When served as a side dish as part of a larger meal, plan on 1 or 2 muffins per serving -- depending on your eaters, of course!

EASY MAC AND CHEESE MUFFINS

Steps:

• 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.
• 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.
• 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.

MAC AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
• For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside.
• In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture.
• Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
• Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture.

MAC AND CHEESE MUFFINS

Steps:

• Preheat oven to 400°F Spray a 12-well muffin tin with non-stick cooking spray.
• In a sauce pan, melt butter over medium-high heat until foaming. Add flour, mustard, and nutmeg, and whisk vigorously until thick and beige in color. Add milk, Tabasco (if using), and garlic and bring to just below a boil, whisking constantly, until thick.
• Reduce heat to medium and add cheese, one small handful at a time, whisking until fully melted before adding the next handful. When fully melted, remove from heat.
• In a heat-safe bowl, beat egg and egg white until combined. Whisking vigorously and constantly, drizzle cheese sauce into egg.
• Add pasta and spinach to cheese sauce. Add salt and pepper to taste. Divide evenly between muffin cups and bake 10-15 minutes until tops are brown. Let cool 5 minutes before removing from cups.

EASY MAC AND CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
• 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.
• 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.