Description
These Easy Mac and Cheese Muffins offer a fun and delicious twist on classic mac and cheese. Perfectly baked in a muffin tin, they’re crispy on the outside with a creamy, cheesy interior, making them ideal as a snack, side dish, or party appetizer.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked elbow macaroni
- 1 tbsp butter
- 1½ cups shredded mozzarella cheese
- 1½ cups shredded sharp cheddar cheese
- 1 cup milk
- 1 large egg, beaten
- ½ tsp salt
Topping
- ½ cup seasoned dry bread crumbs
- 2 tsp olive oil
Other
- Cooking spray
Instructions
- Prep Oven: Preheat your oven to 375°F (190°C) and generously spray a 12-cup muffin tin with cooking spray to ensure the muffins don’t stick.
- Breadcrumb Topping: Combine the seasoned dry bread crumbs with olive oil in a small bowl, mixing well to coat the crumbs evenly and set aside. This mixture will create a crispy topping for the muffins.
- Cook Pasta: Bring a pot of salted water to a boil and cook the elbow macaroni until just tender, making sure not to overcook. Drain the pasta thoroughly to avoid excess moisture.
- Mix Cheese Base: While the pasta is still hot, transfer it to a large mixing bowl. Add butter, shredded mozzarella and sharp cheddar cheese, milk, beaten egg, and salt. Stir everything together until the mixture is creamy, smooth, and the cheese is well incorporated.
- Fill Muffin Tin: Spoon the mac and cheese mixture evenly into each prepared muffin cup, filling them generously but not overflowing. Then sprinkle the breadcrumb and olive oil topping evenly over each muffin to create a crunchy crust.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until the tops are golden brown and the muffins are set. After baking, allow the muffins to cool in the tin for about 5 minutes to firm up before removing.
- Serve Warm: Serve your mac and cheese muffins warm as a delicious side dish, a tasty snack, or an irresistible appetizer that everyone will enjoy.
Notes
- For extra flavor, try adding cooked bacon bits or finely chopped herbs like parsley to the cheese mixture.
- Use gluten-free bread crumbs and pasta if you need a gluten-free version.
- These muffins reheat well in the oven or microwave; just warm them gently to keep the crispy topping.
- To make ahead, assemble muffins in the tin and store in the fridge for up to 24 hours before baking.
