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Macaroni Cheese Muffins recipe

Macaroni Cheese Muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • 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.

133 people made this

IngredientsMakes: 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

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. 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.
  2. 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.
  3. 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 & ratingsAverage global rating:(154)

Reviews in English (129)

by Cookies

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

by Sarah Jo

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

by Chikee

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


Muffin Tin Macaroni and Cheese Bites

In this post, we'll show you how to make Macaroni and Cheese Bites using a muffin tin. This easy appetizer recipe is made with crescent roll dough, cheddar cheese, and store-bought, prepared macaroni and cheese.

If you love macaroni and cheese everything, these baked bites are for you! They are bursting with cheesy goodness, and are a nice alternative to fried mac & cheese bites. They make a scrumptious lunch recipe for the kids.


Muffin Cup Macaroni and Cheese

Preheat the oven to 350°. Grease either a mini muffin pan with 24 cups, or a regular-size muffin pan.

Heat 2 tablespoons of the butter in a saucepan over moderate heat. Add the flour and cook, stirring until smooth, for 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add the cheese and stir until it&rsquos melted and the sauce is completely smooth. Keep the sauce warm over very low heat.

In a medium pot of boiling well-salted water, cook the pasta until al dente. Add the pasta to the cheese sauce and stir to coat completely. Divide the macaroni and cheese evenly among the muffin cups.

In a small skillet over moderate heat, melt the remaining 2 tablespoons of butter. Stir in the bread crumbs and cook, stirring, until they are golden and toasted, 3 to 5 minutes. Sprinkle the toasted bread crumbs over the tops of the macaroni and cheese muffins.

Bake until golden and bubbling, about 15 minutes. Let the macaroni cool in the cups for 5 to 10 minutes before removing them and serving.


Mac and Cheese Cups

Disclosure: This post is sponsored by America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!

I think this may be the only way to have mac and cheese.

It’s great for serving, for a lunch box, and most importantly, they are best served during the holidays.

Simply start with a traditional macaroni and cheese recipe, add mixture to muffin tins, top with crumb topping, and then bake until golden brown.

You can really use any mac and cheese recipe of your choice. Either way, these bad boys get baked in muffin tins, so you can basically have yourself a mac and cheese cupcake.

It’s an absolute crowd-pleaser using locally-sourced milk, one of the main dairy ingredients here. And it’s most likely from a farm near your neighborhood, traveling an average of only 300 miles from farm to grocery store.

And believe it or not, 97% of dairy farms are family-owned and operated, like the farm I just visited in Merced!

To top it off, our milk comes from the dairy industry that works so hard to benefit thousands of local communities, providing jobs and nutrient-rich foods.

That’s a win-win for all, no?

If you’re interested in learning more about where your dairy comes from, visit UndeniablyDairy.org!


How to Make Mac and Cheese Cups:

As with any dish with few ingredients, it’s important to use good quality components. This dish is all about the CHEESE!

I usually opt for a sharp cheddar, either white or yellow, depending on my mood.

After you’ve grated your cheddar, melt a few tablespoons of butter with some paprika in a big pot:

Add flour to make a roux, then whisk in some milk, al dente macaroni, and your cheese.

That’s it, six ingredients! Pasta, butter, cheese, milk, flour, and paprika. So easy.

Cram big moundfuls of the macaroni into the cups of a mini muffin pan (affiliate) and get ready to send them into the oven:

Bake them until they’re bubbly and gooey, and top them with some snipped chives or chopped scallion greens:

Let them cool for about 10 minutes before attempting to take them out of the pan, then serve promptly while warm.

They will dry out and get cold if left out too long, so try not to make them too far in advance.

Cheddar Scallion Biscuits, Potato Cheddar Frittata, and Broccoli Cheddar Soup are some of my other favorite cheddar cheese-focused recipes. Enjoy!


Super Easy Macaroni and Cheese Muffins

Super Easy Macaroni and Cheese Muffins! Everything you love about macaroni and cheese in muffin form. Cheesy bite sized deliciousness! Hope you give this recipe a try!

My youngest, Madeline, and I love macaroni and cheese. My husband and my oldest, Phoebe, not so much. So, when I make a big batch of macaroni and cheese, we always have leftovers. If I could, I would eat this entire pot of macaroni and cheese all by myself but that wouldn’t be good.

But dang, doesn’t this look so good?! This is my stovetop macaroni and cheese recipe. I’ve made mac and cheese muffins before but the recipe below is more simplified and simply lets you use leftover macaroni and cheese.

I also have a mac and cheese muffin recipe with pork shoulder ragu if you’re looking for something fancy.

I tested these with breadcrumbs and almond flour. The breadcrumbs worked better in my opinion and panko would work great as well.

The next time you make macaroni and cheese, I hope you give this recipe a try! Your kids will love this!

If you make macaroni and cheese just to make these muffins, make sure it has had time to cool. You need to be able to handle it and form and shape into balls.


Mac and Cheese Muffins

Since moving to Madison, Wisconsin, a lot of cool and exciting things have happened. We’ve been exploring our new city, walked on a frozen lake, eaten delicious fried cheese curds, sampled yummy Wisconsin beer and tasted 10 year aged cheddar cheese.

I love cheese. If I could just eat cheese all day, I would.

Maybe this is why we were meant to move to Wisconsin. America’s Dairyland and home of the best cheese ever. Now, when it comes to cheese, I don’t discriminate. I eat it all and I love it in all forms.

Especially in portable, muffin form. Because sometimes you need to mix it up and make it fun for the kids (or, the adults).

I made a version of these for a party and the adults and kids were going to town on these. This one kid, Alex, devoured like 4 or 5 within 30 minutes. This time, I added crispy bacon and chives and used some absolutely delicious Wisconsin Cheddar Cheese.

This is seriously the best cheddar cheese I have ever tasted. Rich and nutty, with just the right amount of sharpness, and a smooth, firm texture. Oh my this was so good! I wanted to just eat the cheese by itself but I had to use it for my mac and cheese muffins.

You fill the muffin cups in a muffin pan with a crushed cracker, shredded cheddar cheese and melted butter mixture, and using your fingers, press the crust firmly into the bottoms and halfway up the sides of each muffin cup.

Next, fill each muffin cup with your macaroni, bacon and chives mixture. Top each muffin cup with a little more Wisconsin cheddar cheese. Bake for 20-25 minutes, or until lightly golden on top. Enjoy!


Preheat your oven to 200 degrees and either grease or line a 12-cup muffin pan.

Bring a pot of water to boil and cook the pasta until tender, but not overcooked. This should take about 7-10 minutes depending on the pasta variety. Drain and set aside.

In a saucepan melt the butter over a medium-low heat. Add the flour and cook, whisking, for a minute or two. It should look like a paste.

To this mixture add the milk slowly, whisking to combine. When a sauce forms, add everything else except the mozzarella cheese. Add your sauce to the cooked pasta and stir well.

Evenly distribute the pasta and cheese mixture into your 12 muffin tins, sprinkling each one with mozzarella cheese and flattening slightly to fill out the tin. Bake in the preheated oven for 7-10 minutes, and let rest for 10-15 minutes before serving.


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Low Carb Shirataki Noodle Macaroni and Cheese

I didn&rsquot share this dish with the family because I wanted to use the leftovers for a week of work lunches. But, I plan to make this low carb shirataki noodle macaroni and cheese recipe again soon.

Have you used shirataki noodles? Do you like them? If so, what&rsquos your favorite way to serve them?


How to Make Macaroni and Cheese Cupcakes

In the midst of a long and dreary winter quarter, the craving for comfort food is unavoidable. Ordering in pizza and wings is convenient for a while, but there comes a time to break the cycle. In bleak times such as these, we all need a little variety and some unique ways to indulge in our comfort food favorites. This recipe is easy to make, uses cheap ingredients, and is ridiculously fun to eat. Macaroni and cheese cupcakes will satisfy your cravings and put a new spin on mac and cheese – I think it’s about time we all graduate from Kraft.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 12 ‘cupcakes’

Ingredients:
8 oz. elbow macaroni
2 cups of shredded cheddar cheese
2 eggs
1 cup milk
Seasoned breadcrumbs

Directions:
1. Preheat oven to 400°F.
2. Line a 12-cup cupcake tin with cupcake liners.
2. Bring a pot of salted water to a boil and add macaroni. Let noodles boil for 6-8 minutes.
3. Drain water and return cooked macaroni to the pot.
4. Add cheese and mix until cheese is melted.

5. Mix the eggs and the milk together, and pour into cheesy macaroni mixture.

6. Scoop mixture into muffin tins and sprinkle with more cheese and breadcrumbs.