Mac And Cheese Muffins
on Jan 27, 2026
This post may contain affiliate links. Please read our disclosure policy.
Creamy mac and cheese is a classic comfort food, but if you ever want something a little more fun, portable, and portioned, these Mac and Cheese Muffins are just that. They’re crispy on the edges, cheesy in the middle, and great served for lunch or dinner!
There’s something so comforting about mac and cheese baked into golden, cheesy little muffins. These Mac and Cheese muffin cups are rich, creamy, and perfect for everything from quick weeknight dinners to school lunches and snacks. Whether served warm at dinner or packed cold for school, they’re a simple way to turn a classic comfort food into an everyday win.
Looking for more easy, kid-friendly dinner ideas? Your little ones will love these easy cheeseburger bombs, cheesy rice salmon cups, and easy cottage cheese garlic knots for a fun dinner side!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mac and cheese muffins:
- Elbow Macaroni: The classic pasta shape for mac and cheese. The curves hold onto the sauce perfectly for every bite.
- Butter: Forms the base of the roux and adds richness and flavor to the cheese sauce.
- All Purpose Flour: Helps thicken the sauce so your muffins hold their shape once baked.
- Whole Milk: Creates the creamy base of the sauce.
- Cheddar Cheese: Sharp or mild cheddar both work well, but grate it yourself if possible for better melting.
- Cream Cheese: Makes the sauce extra smooth and velvety while adding a mild tang.
- Seasonings: Salt and paprika for added flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Elbow Macaroni: You can use any small pasta shape, such as shells, rotini, or ditalini. Just stick with bite-sized pasta so the muffins hold together well, but elbow noodles are definitely best for that classic mac and cheese look.
- Butter: Swap with an equal amount of olive oil or avocado oil for a dairy-free option.
- All Purpose Flour: A 1:1 gluten-free flour works well here if needed. You can also use cornstarch (1 tbsp instead of 2 tbsp flour) for thickening.
- Whole Milk: Whole milk, 2% milk, or unsweetened plain oat milk all work well.
- Cheddar Cheese: Colby Jack, Monterey Jack, mozzarella, or a blend of cheeses work well. Just avoid pre-shredded when possible for the best melting.
- Cream Cheese: Greek yogurt or sour cream can be used in equal amounts for a similar creaminess with a bit more tang.
- Optional Additions: You can stir in crumbled cooked bacon, diced ham, or steamed broccoli before baking for extra flavor and variation!
Step-by-step Instructions
STEP 1: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin (or use a silicone muffin mold).
STEP 2: Cook the elbow macaroni in a pot of boiling salted water until just al dente. Drain and set aside (Image 1).
STEP 3: In a medium pan over medium heat, melt the butter (Image 2). Sprinkle in the flour, salt, and paprika and whisk for about 1 minute to form a roux (Images 3 & 4).
STEP 4: Slowly whisk in the milk until the mixture is smooth. Simmer for 2 to 3 minutes until it begins to thicken (Image 5).
STEP 5: Lower the heat to medium-low and add the cream cheese (Image 6). Continue whisking until it melts and incorporates into the sauce. Turn off the heat and stir in the 2 cups of shredded cheddar until smooth and creamy (Images 7 & 8).
STEP 6: Add the cooked pasta to the cheese sauce and stir until all the noodles are fully coated (Images 9 & 10).
STEP 7: Divide the mac and cheese evenly among the muffin cups, pressing down gently so they are tightly packed and will hold their shape once baked. Sprinkle extra cheddar on top of each (Images 10 & 11).
STEP 8: Bake for 20-25 minutes until the tops are lightly golden and set (Image 12). Allow to cool for a few minutes, then gently remove the muffins from the tin.
Storage Instructions
Store cooled mac and cheese muffins in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven, air fryer, or microwave until warmed through. To freeze, lay them flat in a freezer-safe container with parchment between layers and freeze for up to 2 months.
Tips For Success
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can hinder smooth melting.
- Don’t overcook the pasta: You want a bit of bite since it will bake again in the oven.
- Silicone muffin pans make it easy to remove the cups without sticking, but if you’re using a metal muffin pan, make sure to grease it well before adding the mac and cheese mixture so that they don’t stick.
- Press the mixture firmly into the muffin cups. Gently pressing down with the back of a spoon packs the noodles together so the muffins hold their shape once baked and removed from the pan.
- Allow the muffins to rest for 5–10 minutes after baking. This helps them set and makes removal much easier without falling apart.
Recipe FAQs
This usually happens if they aren’t packed tightly enough or removed too soon. Be sure to gently press the mac and cheese into each cup before baking, and allow them to cool for a few minutes before removing.
Yes! They’re delicious both warm and cold, making them perfect for school lunches (or you can pack them in a thermos to keep them warm).
Definitely! Colby Jack, Monterey Jack, mozzarella, or a blend all work well. For best melting, avoid pre-shredded cheese when possible.
Other Lunch Recipes You’ll Love
Mini Chicken Tacos
Broccoli Tots
Cheeseburger Bombs
Chicken Bacon Ranch Quesadillas
If you tried these Mac and Cheese Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mac And Cheese Muffins
Ingredients
- 8 oz elbow macaroni, about 2 cups dry noodles
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cups whole milk
- ¼ tsp salt
- ¼ tsp paprika
- ¼ cup cream cheese
- 2 cups shredded cheddar cheese, plus more to sprinkle on top
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin (or use a silicone muffin mold).
- Cook the elbow macaroni in a pot of boiling salted water until just al dente. Drain and set aside
- In a medium pan over medium heat, melt the butter. Sprinkle in the flour, salt, and paprika and whisk for about 1 minute to form a roux
- Slowly whisk in the milk until the mixture is smooth. Simmer for 2 to 3 minutes until it begins to thicken
- Lower the heat to medium-low and add the cream cheese. Continue whisking until it melts and incorporates into the sauce. Turn off the heat and stir in the 2 cups of shredded cheddar until smooth and creamy
- Add the cooked pasta to the cheese sauce and stir until all the noodles are fully coated
- Divide the mac and cheese evenly among the muffin cups, pressing down gently so they are tightly packed and will hold their shape once baked. Sprinkle extra cheddar on top of each
- Bake for 20-25 minutes until the tops are lightly golden and set. Allow to cool for a few minutes, then gently remove the muffins from the tin.
Notes
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can hinder smooth melting.
- Don’t overcook the pasta: You want a bit of bite since it will bake again in the oven.
- Silicone muffin pans make it easy to remove the cups without sticking, but if you’re using a metal muffin pan, make sure to grease it well before adding the mac and cheese mixture so that they don’t stick.
- Press the mixture firmly into the muffin cups. Gently pressing down with the back of a spoon packs the noodles together so the muffins hold their shape once baked and removed from the pan.
- Allow the muffins to rest for 5–10 minutes after baking. This helps them set and makes removal much easier without falling apart.
