Mac and Cheese Muffin Cups
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.
Baked macaroni and cheese portioned into muffin cups for easy portable cheesy lunchbox bites kids will beg for.
Nutrition per serving
Ingredients
base
cheese
sauce
binder
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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