Mac And Cheese Muffins
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!
Servings: 12 muffin cups
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.
Nutrition
Calories: 203kcal | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 0.3mg
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