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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.