Save to Pinterest I stumbled on this idea during a particularly chaotic Sunday when I had leftover mac and cheese and a muffin tin sitting clean on the counter. Instead of reheating the usual way, I pressed spoonfuls into the cups, topped them with breadcrumbs, and baked until golden. The edges crisped up beautifully, and suddenly mac and cheese had structure, portability, and that addictive crunch in every bite. My kids fought over the last one.
The first time I brought these to a potluck, people were confused until they picked one up and realized it was handheld comfort food. A neighbor asked if I used a special mold. I laughed and told her it was just a regular muffin tin and a little bit of butter to keep them from sticking. By the end of the night, the pan was empty and I had three requests for the recipe.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese, small enough to nestle into muffin cups and sturdy enough to hold the sauce without going mushy.
- Unsalted butter: Used both in the roux and the topping, it adds richness and helps the breadcrumbs turn golden and crisp.
- All-purpose flour: This thickens the cheese sauce into a smooth, creamy base that coats every piece of pasta.
- Whole milk: The fat content makes the sauce velvety, I tried skim once and it turned out thin and sad.
- Sharp cheddar cheese: Brings bold flavor and melts into a luscious sauce, the sharper the better for real mac and cheese taste.
- Mozzarella cheese: Adds stretch and creaminess without overpowering the cheddar.
- Parmesan cheese: A little goes a long way, it deepens the flavor and adds a subtle nuttiness.
- Dijon mustard: Just half a teaspoon wakes up the cheese without making it tangy, trust me on this.
- Garlic powder and onion powder: These add savory depth without the texture of fresh aromatics, which can be distracting in a smooth sauce.
- Salt and black pepper: Essential for balancing the richness, taste as you go.
- Panko breadcrumbs: They crisp up better than regular breadcrumbs and give each muffin a satisfying crunch.
- Fresh parsley: Optional but adds a pop of color and a hint of freshness at the end.
Instructions
- Prep the oven and tin:
- Preheat to 200°C (400°F) and generously grease each muffin cup. I use softened butter and a paper towel to get into every corner, which makes releasing them so much easier later.
- 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 want it firm enough to hold its shape.
- Start the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour. Let it bubble gently for a minute, the raw flour smell will fade and it will turn a light golden color.
- Add the milk:
- Pour it in slowly, whisking constantly to avoid lumps. Keep stirring until the mixture thickens enough to coat the back of a spoon, this takes about 3 to 4 minutes.
- 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. Stir until completely smooth and glossy.
- Combine pasta and sauce:
- Add the drained macaroni to the cheese sauce and fold gently until every piece is coated. The sauce should cling to the pasta without pooling at the bottom.
- Fill the muffin cups:
- Spoon the mac and cheese into each cup, pressing down lightly with the back of the spoon. You want them packed but not squished, so they hold together when you lift them out.
- Make the topping:
- Toss the panko with melted butter and Parmesan in a small bowl. Sprinkle evenly over each muffin, the butter helps them brown beautifully.
- Bake until golden:
- Slide the tin into the oven and bake for 15 to 18 minutes. The tops should be crisp and golden brown, and the edges will pull away slightly from the sides of the tin.
- Cool and release:
- Let the muffins rest in the tin for 5 minutes, this firms them up. Run a butter knife gently around each one and lift out carefully, they should pop right out if the tin was greased well.
Save to Pinterest One evening I made a double batch and froze half in a zip-top bag. Weeks later, my daughter reheated two in the toaster oven before soccer practice and declared them better than anything I pack in her lunchbox. Now I keep a stash in the freezer and pull them out whenever we need quick comfort food that feels homemade.
How to Store and Reheat
Once cooled completely, store the muffins in an airtight container in the fridge for up to four days. To reheat, place them on a baking sheet in a 180°C (350°F) oven for about 10 minutes until warmed through and the tops crisp up again. You can also freeze them in a single layer on a tray, then transfer to a freezer bag for up to three months.
Flavor Variations I Love
Swap the cheddar for Gruyère and add a pinch of nutmeg for a grown-up twist. Stir in cooked bacon bits or diced ham for a heartier version. For a smoky kick, mix in a little smoked paprika or chipotle powder with the cheese sauce. I once added finely chopped broccoli to sneak in vegetables, and my kids barely noticed.
Serving Suggestions
These are perfect on their own as a snack or alongside a simple green salad for a light lunch. I have served them at birthday parties, game day spreads, and even as a side dish for roast chicken. They travel well in lunchboxes and are a hit with both kids and adults who appreciate a good crust-to-cheese ratio.
- Pair with tomato soup for a cozy, nostalgic meal.
- Serve on a platter with a variety of dipping sauces like ranch, hot sauce, or garlic aioli.
- Garnish with fresh herbs like chives or parsley for a pop of color and brightness.
Save to Pinterest There is something deeply satisfying about pulling a tray of golden, crispy-topped mac and cheese muffins out of the oven. They are proof that comfort food can be fun, portable, and still taste like home.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for these muffins as its shape holds the cheese sauce well, creating a perfect bite-sized snack.
- → Can I substitute the cheeses?
Yes, swapping cheddar for Gruyère or Monterey Jack offers different flavor profiles while maintaining creaminess.
- → How do I prevent the muffins from sticking to the tin?
Grease the muffin tin thoroughly with butter or nonstick spray before filling to ensure easy removal.
- → What gives the topping its crunch?
A mixture of panko breadcrumbs, melted butter, and Parmesan cheese creates the golden and crispy topping.
- → Can these be prepared in advance?
Yes, they can be made ahead and reheated in a 180°C (350°F) oven for about 10 minutes without losing texture.
- → Are these suitable for vegetarians?
Absolutely. The muffins contain dairy but no meat, making them suitable for a vegetarian diet.