Tinis Mac Cheese Muffins (Printable)

Mini mac and cheese muffins with crispy topping, perfect for parties or a comforting snack.

# 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:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil salted water and cook macaroni until just al dente, about 1 minute less than package instructions. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook, stirring, for 1 minute.
04 - Gradually whisk in milk until smooth. Cook for 3 to 4 minutes until thickened. Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is fully melted.
05 - Add drained macaroni to cheese sauce and stir to coat evenly.
06 - Divide mac and cheese mixture evenly among muffin cups, pressing down gently to fill each cup well.
07 - Mix panko breadcrumbs, melted butter, and 2 tbsp Parmesan cheese. Sprinkle evenly over each filled muffin cup.
08 - Bake for 15 to 18 minutes until tops are golden brown and crisp.
09 - Let cool in the tin for 5 minutes. Gently run a knife around edges and remove each mini muffin. Garnish with parsley if desired.

# Expert Advice:

01 -
  • Every single bite gives you that coveted crispy edge you usually fight over in a casserole dish.
  • They hold their shape beautifully, so you can eat them with your hands like the best kind of comfort food.
  • Theyre portion controlled, which means you can freeze half and pull them out whenever the craving hits without defrosting an entire pan.
02 -
  • Undercook the pasta by a full minute or it will turn soggy and fall apart when you try to lift the muffins out.
  • Press the mac and cheese firmly into each cup so they hold together as neat little rounds instead of crumbling apart.
  • Let them cool for the full five minutes, trying to remove them hot will tear the bottoms and leave half the muffin stuck in the tin.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes infinitely better without the anti-caking agents.
  • If the tops aren't browning enough, flip on the broiler for the last minute or two, but watch them like a hawk so they don't burn.
  • Use a light hand when pressing the mac and cheese into the cups, packing too hard makes them dense instead of tender and creamy inside.
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