Mini Mac Cheese Muffins (Printable)

Bite-sized mac and cheese muffins with golden crumb topping, ideal for quick snacks or gatherings.

# What You'll Need:

→ Pasta

01 - 7 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/3 cup shredded mozzarella cheese
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 tsp Dijon mustard
09 - 1/4 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp salt
12 - 1/8 tsp black pepper

→ Topping

13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 400°F and grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil macaroni in salted water until just al dente, about one minute less than package directions. Drain thoroughly.
03 - Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for one minute.
04 - Slowly add milk while whisking constantly until smooth. Cook for 3 to 4 minutes until sauce thickens.
05 - Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheeses melt.
06 - Mix drained macaroni into cheese sauce until evenly coated.
07 - Divide mixture evenly into prepared muffin cups, pressing gently to fill each well completely.
08 - In a small bowl, combine panko, melted butter, and Parmesan. Sprinkle evenly over each muffin cup.
09 - Bake for 15 to 18 minutes until tops are golden brown and crisp.
10 - Allow to cool for 5 minutes in the tin. Run a knife around edges and carefully remove each mini muffin. Garnish with parsley if desired.

# Expert Tips:

01 -
  • Every single bite has that crispy golden crust you usually fight over in a casserole dish.
  • They pop out of the tin like savory little treasures, perfect for grabbing with your hands.
  • You can make a batch on Sunday and reheat them all week without losing that fresh-baked feel.
02 -
  • Undercook the pasta slightly or it will turn to mush in the oven and your muffins will fall apart.
  • Press the mac and cheese firmly into the cups, loose filling means they crumble when you try to pick them up.
  • Let them cool for the full five minutes or they will stick to the tin and tear when you remove them.
03 -
  • Use a kitchen scale to divide the mac and cheese evenly, it keeps the muffins uniform and they bake at the same rate.
  • Add a tiny pinch of cayenne to the cheese sauce if you want a subtle kick that sneaks up on you.
  • Freeze baked muffins in a single layer on a tray, then transfer to a freezer bag, they reheat from frozen in fifteen minutes.
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