Mac And Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 muffins 1x
- Category: Side Dish, Snack
Ingredients
Scale
- 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.
