Mac and Cheese Muffins Recipe

Name: Mac and Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups panko breadcrumbs; 1/4 cup plus 1 tablespoon shredded Parmesan; 1/4 cup olive oil; 1 1/2 teaspoons minced garlic; 1 pound small elbow macaroni; 1/2 cup (1 stick) unsalted butter; 1/4 cup all-purpose flour; 1 2/3 cups milk; 1 1/2 tablespoons Worcestershire sauce; Salt; 4 cups packed shredded Gruyere cheese; 1 cup shredded Cheddar; 1 cup crumbled goat cheese; Nonstick cooking spray, for spraying muffin pans

Servings: persons

1 1/2 cups panko breadcrumbs
1/4 cup plus 1 tablespoon shredded Parmesan
1/4 cup olive oil
1 1/2 teaspoons minced garlic
1 pound small elbow macaroni
1/2 cup (1 stick) unsalted butter
1/4 cup all-purpose flour
1 2/3 cups milk
1 1/2 tablespoons Worcestershire sauce
Salt
4 cups packed shredded Gruyere cheese
1 cup shredded Cheddar
1 cup crumbled goat cheese
Nonstick cooking spray, for spraying muffin pans

1
Special equipment: two 24-cup mini-muffin pans
2
Preheat the oven to 400 degrees F.
3
For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
4
For the mac and cheese: Cook the macaroni according to the package directions.
5
Drain and set aside.
6
In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat.
7
Whisk in the flour and cook for 1 minute.
8
Add the milk and whisk constantly until the mixture thickens.
9
Reduce the heat to low and add the Worcestershire and salt to taste.
10
Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes.
11
Fold the cooked macaroni into the cheese mixture.
12
Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix.
13
Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes.
14
Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly.
15
Bake until golden brown, about 10 minutes.
16
Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
17
Let the muffins cool before removing them from the pan.
18
Repeat with the remaining macaroni and cheese and panko mixture.

1274

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups panko breadcrumbs, 1/4 cup plus 1 tablespoon shredded Parmesan, 1/4 cup olive oil, 1 1/2 teaspoons minced garlic, and more.

Yes, Mac and Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mac and Cheese Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions