EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
HASH BROWN MAC AND CHEESE CUPS
Have some shredded hash browns in the freezer? You could bake them and serve them with ketchup, or you could break out your muffin tin and turn them into something a little more creative: Crispy mac and cheese-stuffed hash brown cups. Crisp savory potatoes cradle mac and cheese that's topped off with buttery breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
- Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
- Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
- Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.
MAC AND CHEESE MUFFINS
Provided by Food Network
Categories appetizer
Time 1h
Yield 90-100 mini muffins
Number Of Ingredients 14
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.
MAC AND CHEESE CUPCAKES
Whether you serve them as children's finger food or cocktail-party nibbles, these miniature mac-and-cheese cupcakes are downright adorable. They're so easy to fix the kids can help you with most of the work, too. In my tests, the panko crust worked only for the miniature cupcakes. When I tried it with regular-size muffin tins, the cupcakes got stuck. If you must use a regular-size muffin tin, skip the panko and use cupcake liners. From azcentral.com and Meghan Pembleton.
Provided by babybuffalo
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions.
- Meanwhile, prepare pans:
- Either line a muffin tin with 12 paper or foil cupcake liners, or grease mini muffin pans (enough for 24 mini cupcakes) with butter and sprinkle with panko crumbs, dumping out excess crumbs.
- When pasta is done, drain and return to pot.
- Stir in shredded cheese until melted.
- Season with salt and pepper.
- Beat eggs and milk together in a medium bowl; stir into pasta.
- Spoon mixture into prepared muffin cups.
- Bake 20 minutes for full-size cupcakes; 15 minutes for mini cupcakes.
Nutrition Facts : Calories 351.8, Fat 16.2, SaturatedFat 9.5, Cholesterol 115.7, Sodium 279.2, Carbohydrate 32.6, Fiber 1.3, Sugar 1, Protein 18.1
DELUXE MINI MAC & CHEESE
Try the mac and cheese your mom used to make with one exception: they're mini mac and cheese from a muffin tin! You'll love this Deluxe Mini Mac & Cheese.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 8 g
MACARONI & CHEESE CUPS
If you've got a package of KRAFT Macaroni & Cheese Dinner, an egg and a muffin tin, you've got what it takes to make these awesome mac and cheese cups!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 2
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package. Add egg; mix well.
- Spoon into 12 paper-lined muffin cups.
- Bake 15 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
MAC & CHEESE BACON BITES
Make and share this Mac & Cheese Bacon Bites recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta for 4 minutes less than the package instructions. Drain and set aside, reserving 1⁄4 cup of the pasta cooking water.
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk together, cooking until the flour resembles wet sand and begins to smell nutty and fragrant. Add the milk, whisking until there is no lumps. Bring to a boil and cook for one minute, stirring often.
- Remove from heat and stir in the cheese. Season generously with pepper and add salt to taste (this will depend on the saltiness of your cheese.) Add the pasta and fold together until the pasta is coated, add 1 tablespoon of the pasta cooking water, if necessary, to loosen.
- Lightly grease a muffin tin and line each cup with a piece of precooked bacon to come up sides of cup. Spoon mac and cheese into each of the cups and then top with some Italian panko breadcrumbs.
- Bake for 10-15 minutes, until golden brown. Remove and allow to cool 5-10 minutes to settle into cups before removing and serving.
MUFFIN-TIN MAC AND CHEESE CUPS
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g
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MAC AND CHEESE CUPS (CUPCAKES) - MUFFIN TIN RECIPES
From muffintinrecipes.com
5/5 (3)Total Time 45 minsCategory Appetizer, Dinner, LunchCalories 217 per serving
- Adjust oven rack to the middle position. Preheat oven to 350°F. Spray your muffin tin with nonstick spray.
- Over low heat, melt butter. Once melted, add breadcrumbs, and garlic powder. Continuously stir crumbs until they are lightly browned. Remove from heat and set aside.
- Bring a large pot of lightly salted water to a boil, and add your macaroni. Cook for about 8-10 minutes or until al dente. You do not want to overboil your noodles or they will be gummy.
- Remove pasta from heat and strain out excess water. Return pasta to the pan. Add the butter, milk, spices, cheeses, and egg. Mix until cheese is melted and everything is evenly combined.
MUFFIN TIN MAC 'N' CHEESE - MRFOOD.COM
From mrfood.com
Category PastasEstimated Reading Time 2 mins
- Cook pasta until al dente, according to package instructions, then drain. In the same pot, whisk together the milk, egg, and mustard. Mix in both cheeses. Add the pasta back into the pot and gently stir to coat evenly. Divide mixture evenly into muffin cups.
- In a small bowl, stir together the bread crumbs, salt, pepper, parsley, and olive oil; sprinkle over pasta mixture.
MUFFIN CUP MACARONI AND CHEESE RECIPE - FOOD & WINE
From foodandwine.com
Servings 24Total Time 30 minsCategory Condiments
- 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’s 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.
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4.8/5 (30)Total Time 35 minsCategory AppetizerCalories 87 per serving
- Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
- After you’ve cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that’s intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
- Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don’t pack the mac and cheese down, they won’t hold their shape when you take them out after baking, and you don’t want them to fall apart.
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