How to Make the Perfect Mac and Cheese Muffin Cups
American · Medium · 40 min · 4 servings
Classic macaroni and cheese is baked into individual muffin cups creating perfectly portioned handheld bites with a golden cheesy crust on the outside and creamy pasta on the inside. These muffin cups can be made in a big batch on the weekend and packed cold or at room temperature all week long.
Why this recipe works
This Mac and Cheese Muffin Cups recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 13g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups elbow macaroni pasta
- 1 cup shredded sharp cheddar cheese
- 0.5 cup whole milk
- 2 large eggs beaten
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
Step by step instructions
Step 1: Cook the Pasta and Preheat
Preheat your oven to 375 degrees Fahrenheit and generously grease a 12-cup muffin tin with cooking spray then cook the elbow macaroni in boiling salted water until just al dente drain and let cool slightly.
Step 2: Make the Cheese Mixture
In a large bowl whisk together the beaten eggs whole milk garlic powder and salt then stir in three quarters of the shredded cheddar cheese and add the cooked macaroni stirring until evenly coated.
Step 3: Fill the Muffin Tin
Spoon the macaroni mixture evenly into the 12 prepared muffin cups filling each one nearly to the top then sprinkle the remaining quarter cup of cheddar cheese over the top of each cup.
Step 4: Bake and Cool
Bake in the preheated oven for 20 to 25 minutes until the tops are golden and the centers are set then allow to cool in the tin for 10 minutes before using a butter knife to pop them out.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → mild cheddar or Colby Jack for less intense cheese flavor
- whole milk → unsweetened oat milk for a dairy-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not greasing the muffin tin generously enough which causes the muffin cups to stick and break apart when removing
- Overcooking the pasta before baking which results in mushy mac and cheese muffin cups after the second cooking in the oven
Nutrition facts
Per serving: 310 calories, 13g protein, 38g carbs, 12g fat, 1g fiber.
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