Mac and Cheese Muffins Recipe

Elbow macaroni: Small, curved pasta that cooks quickly and holds sauce well.

Shredded cheddar cheese: Sharp and creamy cheese that melts perfectly for a cheesy texture.

Milk: Adds creaminess and helps bind the ingredients together.

Eggs: Acts as a binder to hold the muffins in shape.

Breadcrumbs: Sprinkled on top for a crunchy, golden finish.

One of the most helpful tricks in this Mac and Cheese Muffins recipe is how to cook the macaroni just right so it doesn’t get mushy or sticky. Here’s a simple way to do it:

1. Bring a big pot of water to a rolling boil. Use plenty of water so the pasta has room to move.
2. Add a good pinch of salt to the boiling water. This helps flavor the macaroni while it cooks.
3. Put the macaroni in the boiling water and stir gently right away. This stops the pieces from sticking together.
4. Keep an eye on the time and cook the macaroni just until it’s tender but still a little firm when you bite it. This is called “al dente.”
5. Drain the macaroni in a colander and give it a quick shake to get rid of extra water. Don’t rinse it unless the recipe says so, because rinsing washes away the starch that helps the cheese sauce stick.

Doing this makes the macaroni perfect for mixing with the cheese, milk, and eggs in the recipe. If the pasta is too soft or sticky, the muffins might turn out mushy or fall apart. But if it’s cooked just right, the muffins will hold their shape and taste creamy and delicious.

When I first tried this, I accidentally overcooked the macaroni and my muffins were kind of gooey and didn’t hold up well. Now, I always set a timer and taste a piece a minute or two before the package says to stop cooking. It’s a small step that makes a big difference!

• elbow macaroni - Substitute with penne pasta: Penne pasta has a similar texture and will hold the cheese sauce well.

• elbow macaroni - Substitute with gluten-free pasta: For a gluten-free option, use gluten-free pasta which will still provide a similar texture.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere adds a rich, nutty flavor that complements the dish.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains a similar consistency.

• milk - Substitute with evaporated milk: Evaporated milk provides a creamier texture and richer flavor.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that helps bind the ingredients together.

• eggs - Substitute with applesauce: Applesauce can be used as a binding agent and adds a slight sweetness.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes add a crunchy texture and are gluten-free.

• Allow the mac and cheese muffins to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled muffins in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the muffins fresh and maintains their texture.
• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. This extra layer of protection helps preserve their flavor and moisture.
• Place the wrapped muffins in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze the muffins for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover loosely with foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• Alternatively, you can microwave the muffins. Place on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Enjoy your mac and cheese muffins with a side of vegetable soup or a fresh salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the mac and cheese muffins on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes to regain some crispiness on the breadcrumbs topping.

• Microwave Method:

  1. Place a mac and cheese muffin on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Let it sit for a minute before enjoying to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the mac and cheese muffins in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure they don't overcook.
  4. Enjoy the crispy exterior and gooey interior!

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the mac and cheese muffins in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. This method gives a nice, slightly crispy bottom while keeping the inside creamy.

• Oven: Used to bake the mac and cheese muffins at 375°F (190°C).

• Pot: Used to cook the elbow macaroni according to package instructions.

• Colander: Used to drain the cooked macaroni.

• Large bowl: Used to mix together the cooked macaroni, cheese, milk, and eggs.

• Whisk: Used to beat the eggs and mix them with the other ingredients.

• Muffin tin: Used to hold the mac and cheese mixture while it bakes into muffin shapes.

• Cooking spray: Used to grease the muffin tin to prevent sticking.

• Measuring cups: Used to measure out the macaroni, cheese, milk, and breadcrumbs.

• Measuring spoons: Used to measure out any additional seasonings like salt and pepper.

• Spoon: Used to spoon the mac and cheese mixture into the muffin tin.

• Oven mitts: Used to safely remove the hot muffin tin from the oven.

• Cooling rack: Used to let the muffins cool for a few minutes before serving.

Pre-cook the macaroni: Cook the elbow macaroni ahead of time and store it in the fridge. This way, you can quickly mix it with the other ingredients when you're ready.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Measure ingredients in advance: Measure out the milk, eggs, and breadcrumbs beforehand to streamline the mixing process.

Line the muffin tin: Use muffin liners to avoid greasing the tin and make cleanup easier.

Batch cooking: Double the recipe and freeze extra mac and cheese muffins for a quick meal later.