MAKE-AHEAD MUFFIN TIN MAC & CHEESE
My favorite parts of macaroni and cheese are the cheesy topping and the crusty edges. What if you could achieve that in a hand-held macaroni and cheese bite that's baked to perfection in a muffin tin? Well, you can with this delicious Make-Ahead Muffin Tin Mac & Cheese. It's easy to make, tastes incredible whether it's hot or cold, can be refrigerated and reheated, and best of all, freezes beautifully. Who could ask for more?
Provided by Chula King
Categories Appetizer Side Dish
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. Generously butter cups of muffin pan. Set aside.
- Cook macaroni in salted boiling water for 7 minutes. Drain in colander. Transfer to large mixing bowl.
- Add butter and cream cheese to hot macaroni. Stir to melt butter and cream cheese and evenly coat macaroni.
- Add milk and egg; stir to evenly coat macaroni.
- Add dry mustard, 1/4 to 1/2 teaspoon of salt, and 1/8 teaspoon freshly ground black pepper; stir to combine.
- Add 1-1/2 cups cheddar cheese and 1-1/2 cups Fontina cheese; stir to combine.
- Spoon macaroni mixture into muffin pan. Top with reserved cheddar cheese and Fontina cheese.
- Mix Panko bread crumbs with 1 tablespoon olive oil. Sprinkle 1 teaspoon of Panko bread crumb mixture on top of macaroni cups.
- Bake in preheated oven for 30 to 35 minutes, or until tops are golden brown and bubbly, and macaroni is set.
- Remove from oven; cool 10 minutes before removing from pan to wire rack to continue cooling.
- May be served hot or cold, refrigerated and reheated, or frozen and reheated.
- Yield: 12 Make Ahead Muffin Tin Mac & Cheese.
Nutrition Facts : Calories 291 kcal, Carbohydrate 15 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 71 mg, Sodium 340 mg, Sugar 2 g, ServingSize 1 serving
MAC & CHEESE CUPS (CUPCAKES)
Macaroni and cheese is a favorite food of both children and adults alike. That's just one of the reasons it's a perfect dish for family meals, get-togethers, or parties. If you're looking for a unique way to make (and eat) your next mac and cheese meal, you've come to the right place! In this post, we're going to show you how to make Mac and Cheese Cups (or cupcakes as some call them) in a muffin tin.
Provided by Muffin Tin Recipes
Categories Appetizer Dinner Lunch
Time 45m
Number Of Ingredients 14
Steps:
- Adjust oven rack to the middle position. Preheat oven to 350°F. Spray your muffin tin with nonstick spray.
- Over low heat, melt butter. Once melted, add breadcrumbs, and garlic powder. Continuously stir crumbs until they are lightly browned. Remove from heat and set aside.
- Bring a large pot of lightly salted water to a boil, and add your macaroni. Cook for about 8-10 minutes or until al dente. You do not want to overboil your noodles or they will be gummy.
- Remove pasta from heat and strain out excess water. Return pasta to the pan. Add the butter, milk, spices, cheeses, and egg. Mix until cheese is melted and everything is evenly combined.
- Using an ice cream scooper, fill coated muffin tins with macaroni and cheese. Sprinkle on an even amount of panko crumbs to each muffin.
- Bake cups for 25-30 minutes. Cups will be golden brown and feel formed to the touch.
- Allow cups to cool for at least 15 minutes before carefully popping them out.
Nutrition Facts : ServingSize 1 cup, Calories 217 kcal, Carbohydrate 21 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 44 mg, Sodium 214 mg, Fiber 1 g, Sugar 2 g
HASH BROWN MAC AND CHEESE CUPS
Have some shredded hash browns in the freezer? You could bake them and serve them with ketchup, or you could break out your muffin tin and turn them into something a little more creative: Crispy mac and cheese-stuffed hash brown cups. Crisp savory potatoes cradle mac and cheese that's topped off with buttery breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
- Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
- Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
- Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.
MACARONI & CHEESE CUPS
If you've got a package of KRAFT Macaroni & Cheese Dinner, an egg and a muffin tin, you've got what it takes to make these awesome mac and cheese cups!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 2
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Add egg; mix well.
- Spoon into 12 paper-lined muffin cups.
- Bake 15 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
EASY MAC AND CHEESE MUFFINS
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!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
MUFFIN-TIN MAC AND CHEESE CUPS
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
- Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
- In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
- Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g
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