Mac And Cheese Muffins

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Introducing Mac and Cheese Muffins—a delightful twist on the classic macaroni and cheese, baked to perfection and topped with crispy panko breadcrumbs!

Why You’ll Love This Recipe:

  • Mac and Cheese Muffins are the ultimate portable lunch or snack option.
  • Crafted with two types of cheeses for an extra cheesy goodness!
  • These muffins boast a delightful crunchy texture that complements the cheesy goodness.
  • Perfect for holidays, game days, or packing in school lunch boxes.
  • You can bake them in the oven or whip them up in the air fryer.
  • These baked mac and cheese bites are guaranteed to please a crowd!
  • Customize them with your favorite toppings for a unique flavor experience!

Tips And Tricks:

  • Opt for silicon cupcake liners or molds for easy removal and cleanup!
  • For an extra flavor kick, mix in two different types of cheese. Consider using pepper jack cheese or adding chili or jalapeños for a spicy twist.
  • Personalize your mac and cheese muffins by incorporating bacon bits, chives, lobster, pulled pork, or beef!
  • If you’re making a large batch, the oven is your best bet. But for smaller portions, the air fryer works like a charm!
  • Before filling the molds, taste the mac and cheese mixture to adjust the seasoning as needed.
  • For maximum flavor, use high-quality butter and cheese. Grating cheese from a block tends to offer better flavor and creaminess compared to pre-shredded cheese.
  • Want to sneak in some veggies? Try adding peas or broccoli for a nutritious boost.
  • Looking to add more protein? Consider tossing in some shredded chicken or a splash of BBQ sauce for an extra savory punch!

Frequently Asked Questions:

  • Can I use any type of cheese? Absolutely! Sharp cheddar, white cheddar, mozzarella, or any melty cheese will work wonders.
  • Is store-bought shredded cheese okay? It works, but shredding your own cheese from a block tends to enhance flavor and creaminess.
  • Do I need to use silicon molds? While not essential, silicon molds make removal and storage a breeze. Paper liners may stick.

Mac And Cheese Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish, Snack
Servings 36 muffins


  • 16 oz macaroni pasta
  • 6 tbsp salted or unsalted high-quality butter
  • 1/3 cup all-purpose flour
  • 3 cups milk or nut milk of choice
  • 1 cup Greek yogurt or heavy cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups white cheddar cheese shredded
  • Salt and pepper to taste
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp paprika


  • Cook the pasta until al dente, then drain and set aside.
  • While the pasta cooks, prepare the cheese sauce by melting butter in a saucepan. Add flour and whisk until golden brown.
  • Pour in milk and Greek yogurt, whisk until smooth, and bring to a simmer.
  • Season with salt and pepper, then add cheddar cheese and stir until melted.
  • Mix in the cooked pasta until well coated. Adjust seasoning if needed.
  • If baking in the oven, line a cupcake tin with liners or silicon molds. For air frying, place the molds on the rack.
  • Fill each mold halfway with mac and cheese mixture, then sprinkle with remaining cheddar cheese.
  • Combine panko breadcrumbs and paprika, then sprinkle over the muffins.
  • Bake at 350°F for 17-20 minutes in the oven or air fry at 350°F for 15 minutes.
  • Let cool for 15 minutes before removing from molds and serving.


  • Silicon molds are recommended for easy removal and cleanup.
  • Taste the mac and cheese mixture before filling molds to adjust seasoning.
  • Use high-quality butter and cheese for maximum flavor.

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