Save I was cleaning out my fridge one Wednesday night when I noticed three kinds of cheese, leftover macaroni, and a muffin tin gathering dust in the cabinet. Something clicked. What if mac and cheese could have edges everywhere? I grabbed the tin, got to work, and twenty minutes later I was eating tiny golden-topped rounds of pure comfort. My roommate walked in, stole two, and said they tasted like childhood with a crunch.
The first time I brought these to a potluck, I watched a kid stack three on his plate and guard them like treasure. His mom asked for the recipe twice. I realized then that this wasn't just mac and cheese in a different shape, it was portion control that actually made people happy. No one had to scoop from a communal dish or worry about taking too much.
Ingredients
- Elbow macaroni: The classic shape holds sauce in every curve, and cooking it just under al dente keeps it from turning mushy when baked.
- Unsalted butter: You need it twice, once for the roux and once to make the topping stick, so measure carefully.
- All-purpose flour: This thickens the sauce into something that clings to the pasta instead of pooling at the bottom of the tin.
- Whole milk: The fat content makes the sauce creamy without needing heavy cream, and it blends smoothly with the cheese.
- Sharp cheddar cheese: This is where the flavor lives, tangy and bold enough to stand up to baking.
- Mozzarella cheese: It adds stretchiness and a mild creaminess that balances the sharper cheeses.
- Parmesan cheese: Grated fine, it melts into the sauce and adds a salty, nutty depth.
- Dijon mustard: Just half a teaspoon wakes up the cheese without making anything taste mustardy.
- Garlic powder and onion powder: These add savory warmth in the background, the kind you notice when they are missing.
- Salt and black pepper: Season the sauce before it meets the pasta or you will chase flavor later.
- Panko breadcrumbs: They crisp up in the oven better than regular breadcrumbs and give you that satisfying crunch.
- Fresh parsley: Optional, but a sprinkle of green makes them look like you tried, even on a Tuesday.
Instructions
- Prep your tin:
- Grease every cup generously with butter or spray so the muffins release cleanly. I learned this the hard way after prying out mangled rounds with a spoon.
- Cook the pasta:
- Boil the macaroni in salted water until just shy of tender, about a minute less than the box says. It will finish cooking in the oven and you do not want it falling apart.
- Make the roux:
- Melt the butter in a saucepan over medium heat, whisk in the flour, and stir for a full minute. It should smell toasty, not raw.
- Build the sauce:
- Pour in the milk slowly, whisking the whole time so no lumps form. Let it bubble and thicken for three or four minutes, stirring often.
- Melt in the cheese:
- Take the pan off the heat and stir in the cheddar, mozzarella, Parmesan, mustard, garlic powder, onion powder, salt, and pepper. The residual heat will melt everything into a smooth, glossy sauce.
- Combine pasta and sauce:
- Dump the drained macaroni into the cheese sauce and fold gently until every piece is coated. It should look almost too saucy, trust me.
- Fill the cups:
- Spoon the mac and cheese into each muffin cup, pressing down lightly with the back of the spoon. You want them compact enough to hold their shape.
- Add the topping:
- Mix the panko, melted butter, and Parmesan in a small bowl, then sprinkle it evenly over each cup. This is where the magic crust comes from.
- Bake until golden:
- Slide the tin into a 200°C oven for fifteen to eighteen minutes. The tops should turn golden brown and smell like butter and cheese.
- Cool and release:
- Let the tin sit for five minutes, then run a butter knife around each edge and lift them out. They should pop free like little edible coins.
Save One Saturday morning I reheated three of these for breakfast and ate them standing at the counter with hot sauce. My partner looked at me like I was eating cake for dinner. I told him breakfast is just a time of day, and these tasted better than any muffin I could have toasted. He tried one and stopped judging.
How to Store and Reheat
Let them cool completely, then stack them in an airtight container with parchment between layers. They keep in the fridge for up to four days. Reheat in a 180°C oven for ten minutes to bring back the crispy top, microwaving works in a pinch but the crust goes soft.
Flavor Swaps That Work
Swap the cheddar for Gruyere if you want something nutty and sweet, or use Monterey Jack for a milder, creamier bite. A pinch of smoked paprika in the cheese sauce adds a campfire hint without overpowering anything. I have also stirred in cooked bacon bits and it was gone in six minutes.
Serving Ideas and Pairings
These shine at parties next to a bowl of ranch or hot honey for dipping. Pack them in lunchboxes with carrot sticks and apple slices for a balanced meal kids actually finish. I have served them alongside roasted chicken and a green salad for a dinner that feels fancy but took less than an hour.
- Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Serve with tomato soup for dunking, it is like grilled cheese but easier to manage.
- Set out a variety of dipping sauces, sriracha mayo, garlic aioli, or even ketchup for the kids.
Save These little rounds have become my answer to what is for dinner when I do not have an answer. They are easy, they are reliable, and they make people smile.
Recipe FAQ
- → What pasta works best for these muffins?
Elbow macaroni is ideal due to its size and shape, allowing the cheese sauce to cling well and fit perfectly in muffin cups.
- → How can I achieve a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the muffin tops before baking for a golden, crunchy finish.
- → Can I prepare these muffins ahead of time?
Yes, bake ahead and reheat in a 180°C (350°F) oven for about 10 minutes to restore warmth and crispiness.
- → Are there cheese alternatives recommended?
Gruyère or Monterey Jack can replace cheddar for a different but still creamy and flavorful profile.
- → How do I prevent the mixture from being too dry?
Ensure the cheese sauce is smooth and coats the pasta evenly; avoid overcooking the macaroni to maintain moisture.
- → Can these muffins be made vegetarian-friendly?
Yes, the ingredients are vegetarian as listed, but always confirm labels if you use specialty cheeses or toppings.