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Macaroni-And-Cheese Muffins
These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, muffins
Prep Time 5 minutes minutes
Cook Time 45 minutes minutes
Total Time 50 minutes minutes
Servings 12
Calories 231 kcal
Author Found on the web
2 cups elbow macaroni ½ teaspoon kosher salt plus more for the pasta 1 tablespoon unsalted butter softened 1 large egg lightly beaten 1 cup milk 1 ½ cups sharp cheddar cheese shredded, divided 1 ½ cups Mozzarella cheese shredded ½ cup bread crumbs seasoned 2 teaspoons olive oil
Preheat oven to 350 F.
Add pasta to a large pot of lightly salted boiling water and cook for 8 minutes.
Drain and return to the pot.
Add the butter and egg and stir until the butter is melted and the pasta is coated.
Add the milk, 1 cup of the Mexican cheese and all of the Italian cheese and stir until the cheeses are melted.
Spray a muffin pan with non-stick spray. Spoon in the pasta mixture.
Top with the remaining Mexican cheese.
In a small bowl combine 1/2 teaspoon of salt, the bread crumbs and olive oil.Sprinkle over the tops of pasta.
Bake for 30 minutes or until golden brown.
Let rest for 5 minutes, letting the cheese set, before removing from the muffin tins to serve.
Calories: 231 kcal | Carbohydrates: 22 g | Protein: 11 g | Fat: 11 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 46 mg | Sodium: 334 mg | Potassium: 119 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 324 IU | Calcium: 212 mg | Iron: 1 mg