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Macaroni Cheese Muffins
The kids will love this creative way of cooking mac and cheese! Macaroni is baked with a cheese sauce in muffin tins. Allow the muffins to cool a little, to let the cheese set up.
Ingredients
Makes: 12 muffins
- 210g uncooked macaroni
- 15g butter
- 1 egg, beaten
- 250ml milk
- 175g grated mature Cheddar cheese, divided
- 175g grated mozzarella cheese
- 60g seasoned dry breadcrumbs
- 2 teaspoons olive oil
- 1/2 teaspoon salt
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease a muffin tin with cooking oil spray. In a small bowl, stir together the breadcrumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to the boil. Add the macaroni and cook for about 8 minutes or until al dente. Drain and return to the pot; stir in the butter and egg until pasta is evenly coated. Reserve 65g Cheddar and stir the remaining Cheddar, milk and mozzarella into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the breadcrumb 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 tin. This will allow the cheese to set and they will hold their muffin shape.
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Reviews & ratings
Average global rating:
(154)
Reviews in English (129)
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. - 15 Jan 2008 (Review from Allrecipes US | Canada)
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. - 04 Sep 2008 (Review from Allrecipes US | Canada)
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. - 13 Oct 2006 (Review from Allrecipes US | Canada)