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Easy Mac Cheese Muffins Recipe


Ingredients

Scale
  • Cooking spray (as needed)
  • ½ cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 2 cups uncooked elbow macaroni
  • 1 large egg, beaten
  • 1 tablespoon butter
  • 1½ cups shredded mozzarella cheese
  • 1½ cups shredded sharp Cheddar cheese
  • 1 cup milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin pan thoroughly with cooking spray
  2. Combine bread crumbs, olive oil, and salt in small bowl. Mix until evenly coated
  3. Boil salted water in large pot. Cook elbow macaroni for 8 minutes until al dente. Drain completely
  4. Return pasta to pot. Stir in beaten egg and butter until pasta is coated evenly
  5. Mix in mozzarella, 1 cup cheddar, and milk until well combined and creamy
  6. Spoon mixture into prepared muffin cups. Top with remaining cheddar and breadcrumb mixture
  7. Bake 30 minutes until tops are golden brown. Let cool 5 minutes before removing

Notes

  • Don’t overcook the pasta initially since it continues cooking in the oven
  • Let the mixture cool slightly before adding the egg to prevent scrambling
  • Pack the mixture firmly into muffin cups to prevent falling apart
  • Use freshly shredded cheese for better melting and flavor than pre-shredded
  • Allow muffins to rest before removing to maintain their shape

Nutrition

  • Serving Size: 1 muffin
  • Calories: 245
  • Sugar: 2g
  • Sodium: 380mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 11g
  • Cholesterol: 45mg