Muffin Tin Mac Cheese Recipes

MUFFIN TIN MAC & CHEESE

Steps:

• Preheat oven to 350°. In a large pot of salted boiling water, cook macaroni until just tender, 5 minutes. Drain and transfer to a large bowl.
• To bowl, add butter and egg and stir until butter is melted and egg is thoroughly coating noodles. Add onion, garlic, and mustard powders, then pour in milk and cream cheese and stir until combined. Add 1 1/2 cups each cheddar and fontina and stir until macaroni are completely coated.
• Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina.
• In a small bowl, stir together panko and olive oil and season with salt. Top mac and cheese with panko mixture and season with pepper.
• Bake until the cups feel firm and cheese is golden, 30 minutes. Let cool in muffin tin for 10 minutes, then run a knife along the edge of each to loosen.
• Garnish with parsley and serve.

MAKE-AHEAD MUFFIN TIN MAC & CHEESE

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.

DELUXE MINI MAC & CHEESE

Steps:

• Heat oven to 400ºF.
• Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
• Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce; cook and stir on low heat 1 to 2 min. or until blended. Remove from heat.
• Add macaroni, egg, sour cream and 3/4 cup shredded cheese; mix well. Spoon into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining shredded cheese.
• Bake 13 to 15 min. or until golden brown. Cool 5 min. before removing from pan to serve.

MUFFIN-TIN MAC AND CHEESE CUPS

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.

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.

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.