Save Pin I was folding laundry when my daughter asked if mac and cheese could be portable. Not in a container, she clarified, but like a muffin. I laughed, then actually tried it. The result was these crispy-edged, cheesy-centered bites that disappeared faster than I could plate them. Now theyre a weeknight staple and the only way Ill make mac and cheese.
The first time I brought these to a potluck, someone asked if I catered. I didnt correct them right away. They look fancy, but theyre just mac and cheese with a muffin tin trick. My friend Sarah now makes them every Sunday and freezes them for her kids lunches. She texts me photos of her batches like theyre sourdough starters.
Ingredients
- Elbow macaroni: The classic shape holds onto the cheese sauce perfectly, and the small size fits neatly into muffin cups without awkward gaps.
- Unsalted butter: I use it twice, once for the roux and again to bind the breadcrumbs, so you control the salt level in every layer.
- All-purpose flour: This thickens the sauce into something sturdy enough to hold its shape after baking, not runny like stovetop mac.
- Whole milk: Anything less than whole milk makes the sauce thin and sad, trust me, I tried skim once and immediately regretted it.
- Sharp cheddar cheese: The sharpness cuts through the richness and gives these actual flavor instead of just creamy blandness.
- Mozzarella cheese: It adds stretch and a mild creaminess that balances the cheddar without competing for attention.
- Parmesan cheese: Use the real stuff, not the powdery kind, it adds a nutty depth that makes people ask whats in here.
- Dijon mustard: Just half a teaspoon wakes up the cheese sauce without tasting like mustard, it just tastes more alive.
- Garlic powder and onion powder: These add savory backbone without the risk of burnt garlic bits or crunchy onion pieces.
- Salt and black pepper: Season carefully since the cheeses and butter already bring plenty of salt.
- Panko breadcrumbs: They crisp up into a shatteringly crunchy top that regular breadcrumbs just cannot match.
- Melted butter for topping: This glues the panko and Parmesan together into a golden crust.
- Fresh parsley: Optional, but it makes them look less like something you microwaved and more like something you meant to do.
Instructions
- Preheat and Prep Your Tin:
- Get your oven to 200 degrees Celsius and grease every cup of that muffin tin generously, because nothing is sadder than mac and cheese that wont come out. I use butter, but nonstick spray works if youre in a hurry.
- Cook the Pasta Just Shy:
- Boil the macaroni in well-salted water until its just barely tender, about a minute less than the box says. Itll keep cooking in the oven, and you dont want mush.
- Build Your Roux:
- Melt the butter over medium heat, whisk in the flour, and stir constantly for a full minute. It should smell toasty and look like wet sand.
- Make It Creamy:
- Pour in the milk slowly while whisking so you dont get lumps, then cook it until it coats the back of a spoon. This takes about three or four minutes and your arm will get tired, but keep going.
- Melt In All the Cheese:
- Pull the pan off the heat and stir in the cheddar, mozzarella, Parmesan, mustard, garlic powder, onion powder, salt, and pepper. Stir until its completely smooth and glossy.
- Coat the Macaroni:
- Dump the drained pasta into the cheese sauce and fold it gently until every piece is covered. It should look almost too thick, thats exactly right.
- Fill the Muffin Cups:
- Spoon the mac and cheese into each cup, pressing down lightly with the back of the spoon to pack it in. You want them full but not overflowing.
- Top with Crunch:
- Mix the panko, melted butter, and Parmesan in a small bowl, then sprinkle it evenly over each cup. Dont skip this, its the whole point.
- Bake Until Golden:
- Slide the tin into the oven and bake for fifteen to eighteen minutes, until the tops are deeply golden and crispy. Your kitchen will smell unbelievable.
- Cool and Release:
- Let them sit in the tin for five minutes so they firm up, then run a butter knife around the edges and pop them out. Garnish with parsley if youre feeling fancy.
Save Pin My son once ate five of these standing at the counter still warm from the oven, then asked if we could have them for breakfast. I said no, but I understood the impulse. Theres something about the crispy top and creamy center that feels like a hug in food form. Now I make a double batch every time because they never last.
Make Ahead Magic
These freeze beautifully, which is the only reason I ever have dinner ready on Wednesdays. Let them cool completely, then wrap each one in foil and freeze in a zip-top bag for up to three months. Reheat straight from frozen in a 180 degree oven for about twelve minutes, and theyll taste like you just made them. I keep a stash for emergency lunches and after-school snacks.
Flavor Twists That Work
Ive added crumbled bacon, stirred in frozen peas, and swapped Gruyere for cheddar when I was feeling fancy. A pinch of smoked paprika in the cheese sauce adds a subtle warmth that makes people tilt their heads and ask what you did differently. My favorite version has a tiny bit of hot sauce mixed into the cheese, just enough to make your lips tingle without the kids noticing.
Serving Suggestions
These work as a main dish for kids, a side dish for adults, or a party appetizer that people will actually remember. I serve them with a simple green salad when I want to pretend theyre a balanced meal, or alongside roasted chicken when Im trying to impress my mother-in-law.
- Let them cool slightly before serving or the cheese will burn every mouth at the table.
- They reheat well in the oven, but the microwave makes them soggy, so avoid it if you can.
- If youre taking them somewhere, transport them in the muffin tin covered with foil and reheat on-site.
Save Pin These little muffins have become the thing my kids request for birthdays and the thing I bring when I dont know what else to make. Theyre proof that sometimes the best recipes are just old favorites shaped a little differently.
Recipe FAQs
- → What type of pasta works best for mini mac and cheese muffins?
Elbow macaroni is ideal as it holds sauce well and fits perfectly into muffin cups, providing the right bite-sized texture.
- → Can I substitute the cheese varieties?
Yes, try Gruyère or Monterey Jack for a unique flavor, but ensure they melt smoothly for a creamy texture.
- → How do I get a crispy topping on these muffins?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle over each muffin before baking to achieve a golden, crunchy crust.
- → Can these be prepared ahead of time?
Absolutely, make them in advance and reheat in a 180°C (350°F) oven for about 10 minutes to restore crispness.
- → Are these suitable for vegetarians?
Yes, these muffins contain no meat and use vegetarian-friendly cheeses, making them a perfect option for vegetarian diets.
- → What cooking tools are needed?
A 12-cup muffin tin, saucepan, mixing bowls, whisk, and measuring tools are essential for preparing these muffins.