Best 6 Muffin Tin Mac And Cheese Cups Recipes

EASY MAC AND CHEESE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
• Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

MAC & CHEESE CUPS (CUPCAKES)

Steps:

• Adjust oven rack to the middle position. Preheat oven to 350°F. Spray your muffin tin with nonstick spray.
• Over low heat, melt butter. Once melted, add breadcrumbs, and garlic powder. Continuously stir crumbs until they are lightly browned. Remove from heat and set aside.
• Bring a large pot of lightly salted water to a boil, and add your macaroni. Cook for about 8-10 minutes or until al dente. You do not want to overboil your noodles or they will be gummy.
• Remove pasta from heat and strain out excess water. Return pasta to the pan. Add the butter, milk, spices, cheeses, and egg. Mix until cheese is melted and everything is evenly combined.
• Using an ice cream scooper, fill coated muffin tins with macaroni and cheese. Sprinkle on an even amount of panko crumbs to each muffin.
• Bake cups for 25-30 minutes. Cups will be golden brown and feel formed to the touch.
• Allow cups to cool for at least 15 minutes before carefully popping them out.

HASH BROWN MAC AND CHEESE CUPS

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
• Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
• Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
• Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
• Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.

MACARONI & CHEESE CUPS

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package. Add egg; mix well.
• Spoon into 12 paper-lined muffin cups.
• Bake 15 min. Let stand 5 min. before serving.

MAC AND CHEESE MUFFINS

Steps:

• Spray a 12-cup muffin tin pan with non-stick cooking spray. Sprinkle 1/2 teaspoon of bread crumbs into each muffin cup; set remaining bread crumbs aside. Gently shake pan to distribute the crumbs over the entire bottom and partially up the sides of each muffin cup.
• Cook macaroni in salted water; drain.
• While macaroni cooks, prepare cheese sauce. -- Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in flour. Return to heat and gradually whisk in milk. Add salt and pepper. Bring to a boil, stirring. Boil gently for about one minute, stirring constantly, until sauce is thickened.
• Reduce heat to medium-low. Add shredded cheese 1/2 cup at a time, stirring after each addition until cheese is fully melted and incorporated.
• Add cooked macaroni to cheese sauce; stir to coat macaroni thoroughly.
• Spoon about 1/2 cup macaroni and cheese mixture into each muffin tin cup, filling the cups completely. Sprinkle about 1/8 teaspoon of remaining bread crumbs on the top of each mac & cheese muffin.
• Bake at 350℉ for 18-20 minutes until tops are lightly golden browned.
• Let stand in the pan for 10 minutes. Then run a knife around the edge of each muffin to loosen. Use a fork to lift muffins out of the pan and place on a serving plate.
• Muffin Tin Mac & Cheese can easily be prepared in advance, with a couple of options: 1) Fill muffin cups with mac & cheese mixture, cover and refrigerate overnight, and bake the next day when needed. Just increase the baking time by about 5-8 minutes to account for the muffins going into the oven cold. Or, 2) Finish the muffins through the final baking step, and then reheat. To reheat, pop the muffins back into a 350℉ for about 10 to 12 minutes.
• Or FREEZE the mac & cheese muffins to make them even more in advance. Fully bake the muffins and freeze them in an airtight container. At serving time, reheat frozen muffins at 350℉ for about 20 minutes or until heated through.
• When serving as a main part of the meal (like alongside a bowl of soup), plan on 2 mac & cheese muffins per serving. When served as a side dish as part of a larger meal, plan on 1 or 2 muffins per serving -- depending on your eaters, of course!

MUFFIN-TIN MAC AND CHEESE CUPS

Steps:

• Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
• Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
• In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
• Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.